Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard
Total Time

15 min.

Serving & Size

1 bowl

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
2 pouches (1.81 kg each)
2 pouches (4 lb each)

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

water 750 mL 3 cups
fresh cheese tortellini 567 g 1 1/4 lb
packed trimmed chopped Swiss chard leaves 2 L 8 cups
ricotta 500 mL 2 cups
torn fresh basil leaves 250 mL 1 cup
olive oil 60 mL 1/4 cup
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).

Recipe Tip

  1. 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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