Roasted Red Pepper Soup Recipe

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Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 8

Yield: 8 servings

Roasted Red Pepper Soup Recipe

Ingredients

2 (16 ounce) jars roasted red peppers

2 (14.5 ounce) cans chicken broth

1 (8 ounce) package sliced fresh mushrooms

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

2 (9 ounce) packages fresh cheese tortellini

uncooked

Soup, Stew and Chili

Directions

Step 1

Place roasted red peppers in a blender or food processor and blend until smooth.

Step 2

In a large saucepan mix roasted red peppers chicken broth and mushrooms. Season with basil oregano garlic powder salt and pepper. Bring the mixture to a boil. Stir in tortellini and continue cooking 8 to 10 minutes or until pasta is al dente.

Nutritional Information

Roasted Red Pepper Soup Recipe

Servings Per Recipe:8

Calories: 245.1

% Daily Value *

Protein: 11.3g 23%

Carbohydrates: 37.1g 12%

Dietary Fiber: 2.8g 11%

Sugars: 5.3g

Fat: 6.4g 10%

Saturated Fat: 3g 15%

Cholesterol: 28.1mg 9%

Vitamin A Iu: 4688.9IU 94%

Niacin Equivalents: 1.2mg 9%

Vitamin C: 63.3mg 105%

Folate: 5.5mcg 1%

Calcium: 20.3mg 2%

Iron: 1mg 6%

Magnesium: 4.2mg 2%

Potassium: 103.7mg 3%

Sodium: 795.4mg 32%

Calories From Fat: 57.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.