Pumpkin, Carrot, and Onion Soup with Tortelloni | Recipe | Cub - Cub groceries, pharmacies and liquor stores make shopping your way easy - in-store or online with pickup and delivery

Pumpkin, Carrot, and Onion Soup with Tortelloni

Recipe - Eagan North

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

Servings

Shop Ingredients

Makes 4 servings

1 pkg (10 oz) Rana Cheese Lovers Tortelloni

Rana Cheese Lovers Tortelloni Refrigerated Pasta, 10 Ounce

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Add Rana Cheese Lovers Tortelloni Refrigerated Pasta to Favorites.Add Rana Cheese Lovers Tortelloni Refrigerated Pasta to Favorites.

$6.19$0.62/oz

4 1/2 cups vegetable broth

Swanson® 100% Natural Vegetable Broth, 32 Ounce

Add Swanson® 100% Natural Vegetable Broth to Favorites.Add Swanson® 100% Natural Vegetable Broth to Favorites.

$2.00 was $3.49$0.06/oz

6 tablespoons olive oil, divided

Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce

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$8.99$0.53/fl oz

14 oz butternut squash, diced

Produce Butternut Squash, 3 Pound

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$5.37 avg/ea was $5.97 avg/ea$1.79/lb

14 oz carrot, peeled and sliced

Produce Whole Cello Carrots, 2 Pound

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$2.99$1.50/lb

1 onion, sliced

Produce Yellow Sweet Onion, 1 Pound

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$1.79 avg/ea was $1.99 avg/ea$1.79/lb

2 tablespoons pumpkin seeds

Cub Raw Shelled Pepitas, 1 Pound

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$9.99 avg/ea$9.99/lb

1/4 cup Parmigiano Reggiano, grated

Stella Cheese, Parmigiano Reggiano, 5.3 Ounce

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$8.49 was $8.99$1.60/oz

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.