Item Details
Cheese-filled tortellini in a velvety Parmesan-cream broth with sautéed carrots, celery, and onions, sweet corn, a hint of garlic, and cozy herbs. It’s rich and silky but still bright and sweet from the corn—comfort in a bowl.
Reheating instructions: For Best Results, thaw overnight in refrigerator
Best practice: keep it below a boil so the cream doesn’t split and the tortellini don’t overcook.
Microwave
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Transfer thawed soup to a microwave-safe bowl (leave 1" headspace).
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Heat 2 minutes, stir gently.
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Heat 1–2 minutes more until steaming and 165°F in the center.
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Rest 1 minute; adjust thickness with 2–4 Tbsp milk/cream or broth if desired.
Stovetop
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Pour into a saucepan; set to medium-low.
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Warm 8–10 minutes, stirring every couple minutes; do not boil.
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Heat to 165°F. Loosen with a splash of milk/cream or broth if thicker than you like.
Storage & Safety
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Refrigerated: 3–4 days. Frozen: up to 3 months.
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Reheat leftovers to 165°F. Don’t refreeze once fully thawed.
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Allergens: dairy, wheat (pasta), egg
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