Tortelloni & Pumpkin Soup with Balsamic and Cranberries
- +20
- min
cooking time
- 6
- servings
- Easy
- difficulty
Tortelloni & Pumpkin Soup with Balsamic and Cranberries
Tortelloni & Pumpkin Soup with Balsamic and Cranberries
Ingredients
- Half of a 20-ounce package Giovanni Rana Chicken Mozzarella Tortelloni
- 1/3 cup dried cranberries
- 3 tablespoons good-quality balsamic vinegar
- 8 cups of your favorite prepared pumpkin or butternut squash soup
- Water, as needed
- 1/2 cup Greek Yogurt
Preparation
30 minutes to 1 hour in advance, toss the cranberries and balsamic vinegar in a small bowl and set aside to plump, stirring occasionally.
Bring the soup to a boil in a large saucepan, loosening with water as needed to achieve desired consistency. Add the Tortelloni to the soup, return to a low boil and cook until the pasta is tender but still al dente, 3-4 minutes.
Divide the Tortelloni and soup among 6 bowls, do the same with the cranberries and top each bowl with a dollop of Greek Yogurt.
*This recipe can also be made with Giovanni Rana Prosciutto & Cheese Tortelloni
- 10-15
- Easy
- 10-15
- EASY
- 20+
- medium
