Chopped & Ready
Tortellini Zuppa Tuscana
with kale and butternut squash
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Vegetarian
Chef
Rachel Post
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 18 oz. Par-Cooked 5-Cheese Tortellini
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 4 oz. Marinara Sauce
- 3 oz. Shredded Kale
- 2 oz. Shredded Parmesan Cheese
- 1½ oz. Roasted Garlic & Herb Butter
- 4 tsp. Mirepoix Broth Concentrate
- ½ oz. Flour
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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.
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Nutrition (per serving)
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Calories590
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Carbohydrates64g
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Net Carbs57g
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Fat28g
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Protein22g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, 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.
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Add protein to meal as desired.
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1 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Remove from burner. Drain tortellini in a colander/strainer and set aside. Reserve pot.While tortellini cooks, continue recipe. -
2 Prepare the Butternut Squash
In a microwave-safe bowl, combine 1 Tbsp. olive oil and butternut squash. Kids want to help? With supervision, have them help prepare the butternut squash.
Microwave uncovered until tender, 5-8 minutes.Carefully remove from microwave. -
3 Start the Soup
Return pot used to cook tortellini to medium heat.
Add 4 cups water and flour to hot pot. Stir occasionally until combined, 1-2 minutes.Add mirepoix base, cream base, garlic pepper, garlic salt, Italian seasoning, and marinara. Stir to combine and bring to a simmer. -
4 Finish Soup and Finish Dish
Once simmering, add butternut squash, kale, and tortellini to hot pot. Stir occasionally until tortellini is heated through, 3-4 minutes.
Remove from burner. Stir in softened butter until combined.Plate dish as pictured on front of card, topping soup with cheese. Bon appétit!
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