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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Tip

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

• Substitute cheese tortellini for meat tortellini.

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

Tips:

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

Serving Size

Amount Per Serving

Calories

% Daily Value

Total Fat g

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Vitamin A %

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Estimate your profit

Step 1

Profit Per Serving

Selling Price

Serving Cost

Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal

Servings

Profit Per Serving

Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day

Meals Per Day

Profit Per Meal

Profit Per Day

Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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)	2 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	2 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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