Chicken & smoked pancetta Tortelloni & Pumpkin Soup with Balsamic and Cranberries

  • more than 20
  • Easy

Chicken & smoked pancetta Tortelloni & Pumpkin Soup with Balsamic and Cranberries

  • more than 20
  • Easy
Chicken & smoked pancetta Tortelloni & Pumpkin Soup with Balsamic and Cranberries

INGREDIENTS

  • 1 pack of Rana Musroom & Ricotta Tortelloni
  • 50 g dried cranberries
  • 3 tbsp good-quality balsamic vinegar
  • 2 litres of ready-made pumpkin or butternut squash soup
  • water, as needed
  • 150 ml Greek yogurt

METHOD

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

INGREDIENTS

SERVINGS
- +
  • 1 pack of Rana Musroom & Ricotta Tortelloni
  • 50 g dried cranberries
  • 3 tbsp good-quality balsamic vinegar
  • 2 litres of ready-made pumpkin or butternut squash soup
  • - water, as needed
  • 150 ml Greek yogurt

METHOD

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