Roasted Pepper and Tortellini Soup

Related recipes: Easy, Fall, Fast, Garlic, High Fiber, Low-Fat, Low-Fat and Fast, Mushrooms, Soups, Soups/Salads, Winter

Rich Italian flavor without the fat. Serve with a whole grain bread and salad for a complete meal.

Preparation facts

Servings: 4

Yield: 7 cups (1.5L)

Ingredients

2 tsp (10mL) olive oil

4 cloves garlic, minced

1/2 cup (90g) onions, chopped

3 cups (270g) mushrooms, sliced (1/2 pound)

1 tsp (1g) Italian seasoning

29 oz (825g) chicken broth (two 14.5-ounce cans)

12 oz (340g) roasted red peppers (one jar), blended

12 oz (340g) tortellini, cheese-filled (fresh or frozen)

Directions

In a large pot, heat olive oil. Add garlic and onions, sautéing for 2 minutes.

Add mushrooms and sauté 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

Serving Size 1 serving

Calories 599

Calories from Fat 176 (29%)

% Daily Value*

29%Total Fat 19g

31%Saturated Fat 6.2g

Polyunsaturated Fat 2.7g

Monounsaturated Fat 7.7g

12%Cholesterol 36mg

247%Sodium 5922mg

53%Potassium 1869mg

18%Total Carbohydrate 54g

14%Dietary Fiber 3.5g

Sugars 3g

Sugar Alcohols 0g

99%Protein 50g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath