with Parmesan
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Cheese tortellini (egg, milk, wheat) (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) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Mirepoix (onion, carrot, celery) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Cheese Tortellini
350 g
Garlic Puree
1 tbsp
Italian Seasoning
2.15 g
Mirepoix
113 g
Parmesan Cheese, shredded
0.25 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
2 tbsp
Sugar
0.25 tsp
- Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
- Once water is boiling, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Cook for 2-3 min, stirring often, until softened. Season with salt and pepper.
- Increase heat to high, then add sausage. Cook for 3-4 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the pan, add garlic puree, half the Italian Seasoning (use all for 4 servings), 2 tbsp (1/4 cup) water, 1/4 tsp (1/2 tsp) sugar and crushed tomatoes.
- Reduce heat to medium.
- Cook for 3-4 min, stirring occasionally, until veggies are tender and sauce has thickened slightly. (TIP: If you prefer a looser sauce, add more water, 1 tbsp at a time.) Season with salt and pepper.
- Meanwhile, to the boiling water, add tortellini. Cook for 2-3 min, stirring occasionally, until tender, but still firm to the bite.
- Strain tortellini, then and return to the pot, off heat.
- To the pan with sauce, add 1 tbsp (2 tbsp) butter. Stir until melted.
- Pour sauce over tortellini in the pot.
- Stir to combine.
- Divide between bowls.
- Sprinkle Parmesan over top.
If you've opted to get sausage, cook in the same way the recipe instructs you to cook beef.**
1000
kcal
Calories
42
g
Fat
18
g
Saturated Fat
113
g
Carbohydrate
19
g
Sugar
9
g
Dietary Fiber
48
g
Protein
175
mg
Cholesterol
1860
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
350
mg
Calcium
6
mg
Iron
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