BUTTERNUT, TOMATO & TORTELLINI SOUP Recipe

Name: Butternut, Tomato & Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

March 01, 2021

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Butternut Squash & Cherry Tomato Basil Sauce: This is a mashup of flavors and textures combining tender tortellini, greens, and beans with two of our favorite sauces. Makes 4 Servings.

Ingredients:

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

Preparation:

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.
Add the white beans and stir frequently until bubbling on a high simmer. Simmer uncovered for 5 minutes.
Add the uncooked tortellini to the pot and cook for about 4 to 5 minutes, or according to the package instructions.
Lastly, gently fold in the torn kale and let soften for about 2 minutes.
Serve in bowls with a drizzle of Basil & Parmesan Olive Oil, freshly grated parmesan cheese, red pepper flakes, and black pepper.