Pumpkin, Carrot, and Onion Soup with Tortelloni
Recipe - Roseville Liquor
Pumpkin, Carrot, and Onion Soup with Tortelloni
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pkg (10 oz) Rana Cheese Lovers Tortelloni
4 1/2 cups vegetable broth
6 tablespoons olive oil, divided
14 oz butternut squash, diced
14 oz carrot, peeled and sliced
1 onion, sliced
2 tablespoons pumpkin seeds
1/4 cup Parmigiano Reggiano, grated
Directions
- Heat broth on a low heat. In another saucepan heat 4 tablespoons olive oil; add butternut squash, carrots, and onion, stir to combine. Cover with hot broth and gently simmer for 25 minutes or until vegetables are soft.
- Cook tortelloni according to package instructions. Meanwhile, blend vegetables until creamy and smooth, adding a few tablespoons of pasta water to loosen if needed. Season with salt and pepper.
- Drain tortelloni and season with 2 tablespoons oil. Divide soup between four bowls and top with tortelloni. Drizzle with olive oil, add freshly ground black pepper, sprinkle with pumpkin seeds, and garnish with grated Parmigiano Reggiano.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat broth on a low heat. In another saucepan heat 4 tablespoons olive oil; add butternut squash, carrots, and onion, stir to combine. Cover with hot broth and gently simmer for 25 minutes or until vegetables are soft.
- Cook tortelloni according to package instructions. Meanwhile, blend vegetables until creamy and smooth, adding a few tablespoons of pasta water to loosen if needed. Season with salt and pepper.
- Drain tortelloni and season with 2 tablespoons oil. Divide soup between four bowls and top with tortelloni. Drizzle with olive oil, add freshly ground black pepper, sprinkle with pumpkin seeds, and garnish with grated Parmigiano Reggiano.