With the addition of tortellini, Swiss chard and ricotta, this soup makes a satisfying dinner starter or main for lunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
2 pouches (1.81 kg each)
2 pouches (4 lb each)
|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).|
- 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.