Skip to main content
1-800-461-SOUP(7687)

Recipes

Chicken and Spinach Baked Tortellini

Made With:

Soups

Signature Butternut Squash

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

View Product

Tip

Use turkey instead of chicken, and add sage to the mushrooms for a fall-inspired version of this baked pasta.

Tip:

Total Time

75 min.

Serving & Size

Creamy sauce and a cheesy topping for this cheese-filled baked pasta dish makes this the ultimate comfort food, perfect for any time of year.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 1/4 cup 60  mL
butter 2 tbsp 30  mL
sliced mixed mushrooms (such as button, cremini, oyster and shiitake) 8 cups 2  L
chopped white onion 2 cups 500  mL
minced garlic 2 tbsp 30  mL
chopped fresh thyme 2 tbsp 30  mL
salt and pepper, each 1 tsp 5  mL
1. Set oven to broil. Heat oil and butter in large stock pot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onion, garlic, thyme, salt and pepper; cook for 3 to 5 minutes or until mushrooms are browned and most of the liquid has evaporated.
Ingredients Weight Measure
Weight Measure
dry white wine 1 cup 250  mL
Campbell’s® Signature Condensed Butternut Squash Soup 1 tub (4 lb) 1  tub (1.81 kg)
water 4 cups 1  L
18% table cream 4 cups 1  L
cooked shredded chicken 4 lb 3  L
baby spinach 16 cups 4  L
shredded mozzarella cheese 4 cups 1  L
shredded Asiago cheese 3 cups 750  mL
grated Parmesan cheese 1 cups 250  mL
2. Deglaze with wine; simmer for 8 to 10 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Stir in spinach until wilted. Remove from heat and let cool completely. Refrigerate for up to 3 days. In large bowl, combine all three cheeses.
Ingredients Weight Measure
Weight Measure
cheese-filled tortellini, cooked 6 lb
Heat 1 cup (250 mL) sauce until bubbling; toss with 6 oz (175 g) tortellini. Spread into heatproof shallow dish. Sprinkle with 1/2 cup (125 mL) cheese blend. Broil for about 2 minutes or until melted and golden.

Recipes You May Also Like

Newsletter

©2024 CSC Brands LP, All Rights Reserved.