Roasted Red Pepper Tortellini Bake

My visiting teacher made this for us after I had Jacob.  Brooklyn has been asking for it ever since.  To my happiness, it is quite easy to make.

1 pkg tortellini--cooked according to directions.
1-2 jars alfredo sauce (I used about 1 1/2 but later wished I'd put in the whole 2. Judge on the amount of tortellini.)
1 roasted red pepper
broccoli florets
1 lb grilled chicken--cut in small pieces
bread crumbs

Slice red pepper into thin strips, place on baking sheet.  Brush with olive oil and broil on high for about 10 minutes, or until they are just starting to blacken on the edges.  Place roasted red peppers and alfredo sauce in a blender and blend until creamy.  Combine chicken pieces, broccoli florets, cooked tortellini and sauce in a baking dish.  Top with bread crumbs and bake at 350 for about 25-30 minutes or until warmed through.

Tortellini Soup

Chicken Tortellini Soup

3 cans (14 ½ oz) chicken broth
1 can cream of chicken soup
2 C. cooked, cubed chicken
1 C. chopped yellow onion
1 C. chopped carrots
1/2 C. water
little (1/2 tsp.): minced garlic
basil leaves
oregano
1- 9 oz. pkg. cheese tortellini
1- 10 oz. pkg. frozen broccoli

Boil all ingredients except tortellini and broccoli in a large pot then add 9 oz pkg. cheese tortellini. Simmer uncovered for 30 minutes. Add thawed 10 oz. pkg. frozen broccoli. Simmer 5-10 more minutes.