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