During Lent I try to make some meat free soups for Friday lunches. The recipe here calls for chicken broth but I would just swap it out for vegetable broth.
2 16oz. jars roasted red peppers
2 14.5oz cans chicken broth
1 8oz. package sliced fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 9oz. packages cheese tortellini
Place roasted red peppers in a blender or food processor and blend until smooth.
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 toretellini, and continue cooking for 8 to 10 minutes, or until pasta is al dente.
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