SuperQuick Creamy Tortellini Soup
with Garden Veggies and Garlic Ciabatta- Egg
- Milk
- Wheat
- Barley
- Soy
- Sulphites
- Egg
- Milk
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- Peanuts
- Tree nuts
- Sulphites
- Mustard
Cozy and comforting dinners do not need to come at the cost of time and simplicity. Creamy, cheese-filled tortellini are the base of this hearty, veggie-packed meal that comes together in minutes. Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Zucchini • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat May contain traces of: Egg, Milk, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 g
Onion, sliced
1 unit(s)
Zucchini
113 mL
Cream
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Wheat, Sesame, Soy, Triticale, Peanuts, Tree nuts, Sulphites, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Wheat, Sesame, Soy, Triticale, Peanuts, Tree nuts, Sulphites, Mustard)
113 g
Baby Spinach
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Quarter zucchini lengthwise. Cut into 1/2-inch quarter-moons.
- Add zucchini and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven, stirring halfway, until golden and tender-crisp, 6-9 min. **
- While zucchini broils, heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and half the garlic spread. Cook, stirring often, until tender and golden, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add cream, stock powder, tortellini and 2 1/4 cups (4 1/2 cups) water. Bring to a boil over high. Reduce heat to medium. Cook, stirring occasionally, until tortellini are tender, 3-4 min.**
- Meanwhile, halve ciabatta rolls. Spread reaminig garlic spread over ciabatta halves. Arrange on another unlined baking sheet, cut-sides up.
- Broil in the middle of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
- Add spinach and zucchini to soup. Season with salt and pepper. Stir until spinach wilts, 1 min. (TIP: For a lighter soup consistency, add water, 1/4 cup at a time, if desired.)
- Divide soup between bowls.
- Sprinkle Parmesan cheese over top. Serve toasted ciabatta halves alongside.
