Italian Roasted Pepper Soup Recipe

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Italian Roasted Pepper Soup

Lynnda Cloutier


This is perfect for rounding out a light meal. Source unknown

pinch tips: How to Skin Carrots, Potatoes and Apples




10 oz. white mushrooms, sliced
2 tbsp. water
2 jars roasted red peppers, 7 oz. each
3 1/2 cups chicken broth
1 tsp. italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 pkg. fresh cheese filled tortellini, 8 oz

Directions Step-By-Step

Mix the mushrooms and water in large pan over medium high heat. Cook for 3 minutes or til mushrooms are slightly softened, stirring occasionally. Put the undrained roasted peppers in food processor. Process for 30 seconds or til smooth. Add to mushrooms. Stir in broth, Italian seasoning, garlic powder and onion powder. Bring to a boil over high heat. Stir in tortellini. Return mixture to a boil. Cook, uncovered, for 10 minutes or til tortellini are tender. serve at once. Serves 4

About this Recipe

Course/Dish: Vegetable Soup