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
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
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
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