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Creamy Tortellini Minestrone

30 Minutes
Prep Time

CookTime

330 oz batch Approx. 20 x 2 cup portions
Servings

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Creamy tortellini minestrone

Recipes are better with Red Gold

Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!

A customer favorite made heartier and more craveable with cream cheese, seasonal vegetables and Red Gold Plant-based Bolognese sauce.

Ingredients

1 x #10 Can Red Gold Plant Based Pasta Sauce Bolognese
3 Quarts Vegetable stock
1.5Lb Plain cream cheese, room temperature
Seasonal vegetables of your choice: 6 Cups chopped kale, loosely packed 2.8 Lb Butternut, medium dice
6 Cups (0.5 x #10 Can) Black beans, rinsed and drained
1.5 lb Fresh vegetarian tortellini

Instructions

Cook the butternut in vegetable stock until El denté.
Gently mix the cream cheese in pieces into the butternut and stock until incorporated.
Add Red Gold Bolognese sauce and stir.
Add the fresh (or pre-cooked) pasta, black beans and chopped kale and stir to combine.
Bring to 165°F and cool rapidly or hold at 140°F for service for up to 4 hours.

Meal Credits

Red/Orange
Vegetables %vegCredit%

Meat/
Meat Alternative %meatCredit%

Other Credit
Category %otherCredit%

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