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Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

Made With:

Soups

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

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.

Total Time

25 min.

Serving & Size

1 bowl

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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

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 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).
Weight Measure
ricotta 2 cups 500  mL
torn fresh basil leaves 1 cup 250  mL
olive oil 1 cup 60  mL
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