3 12-oz jars roasted red peppers (approximately 10 peppers, if roasting fresh peppers yourself)
1 white onion, chopped
14 oz can diced tomatoes
6 oz can tomato paste
28 oz chicken broth
16 oz fresh mushrooms, sliced
1 9 oz package fresh cheese tortellini
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tbs cornstarch (optional if a thicker soup is desired)
Puree red peppers with juice in blender or food processor until smooth.
In a large sauce pan, saute onion until tender. Add red pepper puree, broth, tomato paste, diced tomatoes, and mushrooms. Season with basil, oregano, garlic powder, salt and pepper.
Bring to a boil. If you like a thick soup, dissolve 1 tablespoon of cornstarch in 1/4 cup cold water, stir in to soup and allow to return to a boil.
Add tortellini to boiling soup and cook 8-10 minutes, until pasta is al dente.
This soup has a surprising kick to it from the red peppers. Great for serving with crusty sourdough bread and a glass of a sweet white wine (Moscato, Pinot Grigio).