Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard
A hearty and flavourful soup, featuring tender tortellini, fresh Swiss chard, and creamy ricotta. Perfect as a comforting dinner starter or a satisfying lunch main.
Total Time
25 min
1 bowl
21
- 2 pouches (4 lbs each) 2 pouches (1.81 kg each) Verve® Tomato Roasted Red Pepper Bisque
- 3 cups 750 mL Water
- 1 ¼ lb 567 g Fresh cheese tortellini
- 8 cups 1 kg Swiss chard leaves, packed, trimmed, chopped
- 2 cups 500 mL Ricotta
- 1 cup 25 g Fresh basil leaves, torn
- ¼ cup 60 mL Olive oil
- Heat soup with 750 mL (3 cups) 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 5 L (21 cups).
Serving
- Ladle 325 mL (1 ⅓ cups) soup into serving bowl, ensuring that tortellini and Swiss chard are distributed evenly per portion. Top with 30 mL (2 tbsp) ricotta, 15 mL (1 tbsp) basil and 5 mL (1 tsp) olive oil.
Nutrition Facts
Per
1 bowl
Calories
Total Fat
Saturated Fat
+ Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Dietary Fibre
Protein
Potassium
Calcium
Iron