Roasted Pepper and Tortellini Soup
Rich Italian flavor without the fat. Serve with a whole grain bread and salad for a complete meal.
- 2 tsp olive oil
- 4 cloves garlic, minced
- 1/2 cup onions, chopped
- 3 cups mushrooms, sliced (1/2 pound)
- 1 tsp Italian seasoning
- 29 oz chicken broth (two 14.5-ounce cans)
- 12 oz roasted red peppers (one jar), blended
- 12 oz tortellini, cheese-filled (fresh or frozen)
- In a large pot, heat olive oil. Add garlic and onions, sautéing for 2 minutes.
- Add mushrooms and sauté until golden brown.
- Stir in Italian seasonings and chicken broth.
- While broth is heating, place roasted red peppers and their liquid in a food processor or blender and process until smooth.
- Add pureed peppers to chicken broth and bring to a boil.
- Stir in tortellini and cook uncovered until tortellini is done (about 4 to 8 minutes).
Calories from Fat 176 (29%)
(29%)Total Fat 19g
(31%)Saturated Fat 6g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Total Carbohydrate 54g
(14%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.