Creamy sauce and a cheesy topping for this cheese-filled baked pasta dish makes this the ultimate comfort food, perfect for any time of year.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||60 mL||1/4 cup|
|butter||30 mL||2 tbsp|
|sliced mixed mushrooms (such as button, cremini, oyster and shiitake)||2 L||8 cups|
|chopped white onion||500 mL||2 cups|
|minced garlic||30 mL||2 tbsp|
|chopped fresh thyme||30 mL||2 tbsp|
|salt and pepper, each||5 mL||1 tsp|
|dry white wine||250 mL||1 cup|
Campbell’s® Signature Condensed Butternut Squash Soup
1 tub (1.81 kg)
1 tub (4 lb)
|water||1 L||4 cups|
|18% table cream||1 L||4 cups|
|cooked shredded chicken||3 L||4 lb|
|baby spinach||4 L||16 cups|
|shredded mozzarella cheese||1 L||4 cups|
|shredded Asiago cheese||750 mL||3 cups|
|grated Parmesan cheese||250 mL||1 cups|
|cheese-filled tortellini, cooked||6 lb|
|1. Set oven to broil. Heat oil and butter in large stock pot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onion, garlic, thyme, salt and pepper; cook for 3 to 5 minutes or until mushrooms are browned and most of the liquid has evaporated.|
|2. Deglaze with wine; simmer for 8 to 10 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Stir in spinach until wilted. Remove from heat and let cool completely. Refrigerate for up to 3 days. In large bowl, combine all three cheeses.|
- Heat 1 cup (250 mL) sauce until bubbling; toss with 6 oz (175 g) tortellini. Spread into heatproof shallow dish. Sprinkle with 1/2 cup (125 mL) cheese blend. Broil for about 2 minutes or until melted and golden.