Tortelloni & Pumpkin Soup with Balsamic and Cranberries
+20
min
cooking time
6
servings
Easy
difficulty

Tortelloni & Pumpkin Soup with Balsamic and Cranberries

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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
+20
min
cooking time
6
servings
Easy
difficulty

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


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