Creamy Tortellini Minestrone

30 Minutes
Prep Time

330 oz batch Approx. 20 x 2 cup portions
Creamy tortellini minestrone

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A customer favorite made heartier and more craveable with cream cheese, seasonal vegetables and Red Gold Plant-based Bolognese sauce.


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


  1. Cook the butternut in vegetable stock until El denté.

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

  3. Add Red Gold Bolognese sauce and stir.

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

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