2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));


From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.

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

 
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners