Italian Tortellini Soup

1. 1

   In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.

2. 2

   Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3. 3

   Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.