From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the mushrooms and water in a large saucepan over medium-high heat. Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.
Place the undrained roasted peppers in a food processor bowl. Process for 30 seconds or until smooth. Add to the mushrooms. Stir in the tortellini. Return mixture to a boil. Cook, uncovered, for 10 minutes or until the tortellini are tender. Serve immediately.
SERVINGS: 4
- 10 ounces white mushrooms, sliced
- 2 Tablespoons water
- 2 (7-ounce) jars roasted red peppers
- 3-1/2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (8-ounce) package fresh cheese-filled tortellini
TO PREPARE:
Combine the mushrooms and water in a large saucepan over medium-high heat. Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.
Place the undrained roasted peppers in a food processor bowl. Process for 30 seconds or until smooth. Add to the mushrooms. Stir in the tortellini. Return mixture to a boil. Cook, uncovered, for 10 minutes or until the tortellini are tender. Serve immediately.
SERVINGS: 4
