Penn Herb Wellness Guide
Roasted Pepper and Tortellini Soup
Ingredients
- 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)
Directions
- In a large pot, heat olive oil. Add garlic and onions, sauting for 2 minutes.
- Add mushrooms and saut 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).
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered 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 December 2025.