Creamy Tuscan-Style Tortellini with Bruschetta

and garlic breadcrumbs

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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In Your Box (serves 2)

  • Info
    10 oz. Par-Cooked Cheese Tortelloni
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Onion
  • 1 Roma Tomato
  • 2 oz. Baby Spinach
  • Info
    1 oz. Basil Pesto
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 Tbsp. Minced Garlic and Parsley
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner. Add protein to meal as desired.

  1. 1

    Cook the Tortellini

    Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.

    Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander and set aside.

    While tortellini cooks, continue recipe.

  2. 2

    Prepare Ingredients and Make Bruschetta

    Core tomato and cut into 1/2" dice.

    Tear spinach into smaller pieces.

    Halve and peel onion. Cut halves into 1/4" dice.

    In a mixing bowl, combine tomatoes, half the pesto (reserve remaining for sauce), 1/3 the minced garlic and parsley (reserve remaining for panko and sauce), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  3. 3

    Toast the Panko

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add half the remaining minced garlic and parsley (reserve remaining for sauce) and panko to hot pan. Stir often until panko is lightly browned and fragrant, 30-60 seconds.

    Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to toast panko to medium-high heat and add 4 tsp. olive oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.

    Add remaining minced garlic and parsley and stir often until fragrant, 30-60 seconds.

    Add spinach and stir occasionally until tender and wilted, 1-2 minutes.

    Add cream base, remaining pesto, 1/4 tsp. salt, a pinch of pepper, half the cheese (reserve remaining for garnish), red pepper flakes (to taste), and tortellini. Stir until combined and cheese is melted, 30-60 seconds.

    If sauce is too thick, add reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

    Plate dish as pictured on front of card, topping tortellini with bruschetta, remaining cheese, and toasted panko. Bon appétit!

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