Creamy Tortellini Minestrone

30 minutes Prep Time

A customer favorite made heartier and more craveable with cream cheese, seasonal vegetables and Red Gold Plant-Based Protein Pasta Sauce Bolognese style.

Ingredients

  • 1 #10 Can Red Gold Plant Based Pasta Sauce Bolognese
  • 3 Quarts Vegetable stock
  • 1.5 lb 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

Step one

Cook the butternut in vegetable stock until al denté.

Step two

Gently mix the cream cheese in pieces into the butternut and stock until incorporated.

Step three

Add Red Gold Plant Based Protein Pasta Sauce Bolognese and stir.

Step four

Add the fresh (or pre-cooked) pasta, black beans and chopped kale and stir to combine.

Step five

Bring to 165°F and cool rapidly or hold at 140°F for service for up to 4 hours.

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