Roasted Red Pepper Soup

Ingredients

• 18 ounce cheese tortellini fresh uncooked
• 29 ounce chicken broth canned
• 1 teaspoon basil dried
• 8 ounce mushrooms fresh sliced
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 1 teaspoon oregano dried
• 32 ounce roasted peppers red
• 0.5 teaspoon salt 

Equipment

• food processor
• sauce pan
• blender

Directions

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