Roasted Pepper and Tortellini Soup

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

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 ounces (825g) chicken broth (two 14.5-ounce cans)
12 ounces (340g) roasted red peppers (one jar), blended
12 ounces (340g) tortellini, cheese-filled (fresh or frozen)

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

2. Add mushrooms and sauté until golden brown.

3. Stir in Italian seasonings and chicken broth.

4. While broth is heating, place roasted red peppers and their liquid in a food processor or blender and process until smooth.

5. Add pureed peppers to chicken broth and bring to a boil.

6. Stir in tortellini and cook uncovered until tortellini is done (about 4 to 8 minutes).

Calories: 334
Total Fat: 9g
% Calories from fat: 23%
Protein: 19g
Carbohydrate: 45g
Cholesterol: 58mg
Sodium: 987mg

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