30 minutes to an hour before you want to eat, mix together the cranberries and balsamic vinegar in a small bowl and set aside to plump up, stirring occasionally.
Bring the soup to a boil in a large saucepan, loosening with water if it is too thick. Add the tortelloni to the soup, bring it back up to a low boil and cook until the pasta is tender but still al dente (3-4 minutes).
Divide the tortelloni and soup between 6 bowls, then top each one with a spoonful of cranberries and a dollop of Greek yogurt.
*This recipe can also be made with Rana Prosciutto Cotto & Mozzarella Tortelloni