Ingredients
1/2 pound sliced fresh mushrooms2 teaspoons olive oil4-1/2 cups water1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained3 tablespoons grated Romano cheese5 teaspoons sodium-free chicken bouillon granules1 tablespoon prepared pesto1 jar (7 ounces) roasted sweet red peppers, drained1 package (9 ounces) refrigerated cheese tortelliniGARNISH:8 thin slices prosciutto or deli ham8 teaspoons grated Romano cheese
Preparation
In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
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.
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.
