"This soup is easy and delicious! It always gets rave reviews." — RLINDA
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2 (16 ounce) jars
roasted red peppers
2 (14.5 ounce) cans
1 (8 ounce) package
sliced fresh mushrooms
ground black pepper
2 (9 ounce) packages
fresh cheese tortellini, uncooked
This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably try 7 peppers next time. I'll definitely make it again.
I followed this recipe pretty closely. It wasn't my favorite. I felt that it needed something. The pepper taste needed a littele tempering. If I made this again I might try adding cream at the end like someone else suggested. I may skip the mushrooms too. They just didn't make sense to me.
This was a tasty recipe and we will definetly make it again. The only thing we different was added some heavy cream as suggested by another member. Thanks for the recipe!
Excellent soup! I didn't use all the pasta, only 1/3. I also added extra broth since it thickened too quickly. Added a few tbsp of whipping cream at the end.
Flavorful & Fabulous! I loved this. I made it pretty much to the recipe except that my grocery store only had ONE 24 oz jar left! To make up for what I was missing I took three fresh red peppers and broiled them until the skins bubbled - then removed the skins and pureed them up. I can't say enough about the flavor of this soup - although next time I might try it without the mushrooms. I don't think the mushrooms brought too much to the party and I think it would be prettier without them.
A very easy and very tasty recipe, I've made it several times now. When I don't have tortellini, I sometimes 2 tablespoons of tomato paste and heavy cream to make this more of a bisque. With some warm crusty bread, this is comfort food at its best!
I didn't have mushrooms or tortellini, so I left them out - it was still excellent. Even my little ones liked it.
I have made this recipe four or five times and it is delicious. I adjusted the broth and amount of tortellini because it came out more like a stew the first time I made it. Will definitely make this one again!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 245
** Calories from Fat: 58
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