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Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

Made With:


VERVE® Tomato Roasted Red Pepper Bisque with Gouda

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

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• Garnish with 1 tbsp (15 mL) toasted pumpkin seeds.

• Substitute cheese tortellini for meat tortellini.

• Substitute kale, spinach or blanched rapini for Swiss chard.


Total Time

25 min.

Serving & Size

1 bowl

With the addition of tortellini, Swiss chard and ricotta, this soup makes a satisfying dinner starter or main for lunch.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda 2 pouches (4 lb each) pouches (1.81 kg each)
water 3 cups 750  mL
fresh cheese tortellini 1 1/4 lb 567  g
packed trimmed chopped Swiss chard leaves 8 cups L
1. Heat soup with 3 cups (750 mL) water in large stock pot set over medium heat; bring to simmer, stirring often, for 8 to 10 minutes or until heated through. Stir in tortellini and Swiss chard. Cook for about 5 minutes or until tortellini is cooked and Swiss chard is wilted. (Alternatively, heat soup according to package directions. Then add cooked tortellini and blanched Swiss chard just before service.) Keep warm for service. (Makes 21 cups/5.25 L).
Ingredients Weight Measure
Weight Measure
ricotta 2 cups 500  mL
torn fresh basil leaves 1 cup 250  mL
olive oil 1/4 cup 60  mL
Ladle 1 1/3 cups (325 mL) soup into serving bowl, ensuring that tortellini and Swiss chard are distributed evenly per portion. Top with 2 tbsp (30 mL) ricotta, 1 tbsp (15 mL) basil and 1 tsp (5 mL) olive oil.


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