About this recipe:A colourful pepper soup that is really easy and takes only 20 minutes to make. It's packed full of flavour from the roasted red peppers and herbs. The fresh tortellini makes the soup a substantial meal, perfect for midweek.
3 (290g) jars roasted red peppers
825ml chicken stock
225g fresh mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic granules
1/2 teaspoon salt
1/2 teaspoon ground black pepper
515g fresh cheese tortellini, uncooked
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:12min › Cook:8min › Ready in:20min
Place roasted red peppers in a liquidiser or food processor and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken stock and mushrooms. Season with basil, oregano, garlic granules, salt and pepper. Bring the mixture to the boil. Stir in tortellini and continue cooking 8 to 10 minutes or until pasta is al dente.