March 01, 2021

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Makes 4 Servings


  • 1/2 yellow onion, chopped
  • 16 ounces Sonoma Gourmet Butternut Squash Sauce
  • 16 ounces Sonoma Gourmet Cherry Tomato Basil Sauce
  • 2 cups low sodium vegetable broth
  • 1 cup 2% milk
  • 1 large bunch lacinato kale, washed, removed from stems, and torn
  • 1 can cannellini/navy beans, rinsed
  • 16 ounces frozen or refrigerated cheese tortellini
  • 2 tablespoons olive oil (we use our Basil & Parmesan oil)
  • Freshly grated parmesan cheese, for serving
  • Red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  1. In a large pot over medium-high heat, saute the onion just until translucent, about 2 minutes. Add the Cherry Tomato Basil and Butternut Squash sauces, vegetable broth, and milk.
  2. Add the white beans and stir frequently until bubbling on a high simmer. Simmer uncovered for 5 minutes.
  3. Add the uncooked tortellini to the pot and cook for about 4 to 5 minutes, or according to the package instructions.
  4. Lastly, gently fold in the torn kale and let soften for about 2 minutes.
  5. Serve in bowls with a drizzle of Basil & Parmesan Olive Oil, freshly grated parmesan cheese, red pepper flakes, and black pepper.
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In This Recipe

Butternut Squash Sauce

Butternut Squash Sauce

from $6.99

Cherry Tomato Basil Sauce

Cherry Tomato Basil Sauce


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