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Let’s make something unforgettable

Our Fire Roasted Red Peppers are the perfect ingredient to elevate your meals. Discover their versatility by adding them to your favorite salads, sandwiches, and more! 

COOKING INSTRUCTIONS: 

Ready to eat! These roasted red peppers are perfect to add to salads, sandwiches, charcuterie boards, as well as cooked dishes. 

RECIPE OF THE SEASON:

Roasted Red Pepper Tortellini Soup

Whipping this up for lunch? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

• 2 tbsp. Botticelli Cooking Extra Virgin Olive Oil
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 3 garlic cloves, minced
• 1 ½ cups Botticelli Roasted Red Peppers, sliced
• 4 cups vegetable broth, or broth of your choosing.
• 1 24oz jar of Botticelli Passata Traditional
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• 1 12oz package of cheese tortellini
• 2 cups fresh spinach
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• Fresh basil for garnish

PREPARATION

1. Heat the Cooking Extra Virgin Olive Oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until softened.
2. Stir in the garlic and cook for about 30 seconds until fragrant.
3. Add Roasted Red Peppers, broth, passata, Italian seasoning, paprika, salt, and pepper. Stir to combine and bring to a simmer.
4. Add the tortellini and cook according to package directions, usually about 4-6 minutes.
5. Stir in spinach until wilted. Add the heavy cream and stir to combine.
6. Ladle into bowls and top with parmesan and fresh basil.

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Our Exclusive Recipes are refreshed every 3 months to keep inspiration fresh so there is always something new to cook, share, save.

USE UP EVERY LAST BIT:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

• Throw into salads
• Toss into a pasta or risotto
• Add it to a homemade focaccia