Italian Roasted Pepper Soup Recipe

INGREDIENTS:

• 10 ounces white mushrooms, sliced
  
• 2 Tablespoons water
  
• 2 (7-ounce) jars roasted red peppers
  
• 3-1/2 cups chicken broth
  
• 1 teaspoon Italian seasoning
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 (8-ounce) package fresh cheese-filled tortellini

TO PREPARE:

Combine the mushrooms and water in a large saucepan over medium-high heat.  Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.

Place the undrained roasted peppers in a food processor bowl.  Process for 30 seconds or until smooth.  Add to the mushrooms.  Stir in the tortellini.  Return mixture to a boil.  Cook, uncovered, for 10 minutes or until the tortellini are tender.  Serve immediately.

SERVINGS:  4

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