Pumpkin, carrot and onion cream soup with Tomato & Mozzarella Tortelloni

  • 15
  • Easy

Pumpkin, carrot and onion cream soup with Tomato & Mozzarella Tortelloni

  • 15
  • Easy
Pumpkin, carrot and onion cream soup with Tomato & Mozzarella Tortelloni

INGREDIENTS

  • 1 pack La Famiglia Rana Tomato & Mozzarella Tortelloni
  • 14 oz butternut squash diced
  • 14 oz carrot peeled and sliced
  • 1 big onion sliced
  • 4,5 cups vegetable broth
  • Extra virgin olive oil
  • Pumpkin seeds
  • Grated Parmigiano Reggiano cheese to serve
  • Salt and pepper to taste

METHOD

Heat the broth on a low heat. In a different saucepan heat 4 tbsp extra virgin olive oil, add squash, carrots and onion, and stir to combine. Cover with hot broth and gently simmer for 25 minutes or until vegetables are soft.

Cook the Tortelloni according to package instructions. In the meantime, blend the vegetables with a stand mixer until creamy and smooth adding a few tablespoons of pasta water if you need to loosen the soup. Season with salt and pepper.

Drain Tortelloni and season with 2 tbsp of oil. Divide the soup between 4 cups or soup plates. Top with Tortelloni, drizzle with little oil, season with pepper, sprinkle with the pumpkin seeds and serve with Parmigiano Reggiano if desired.

INGREDIENTS

SERVINGS
- +
  • 1 pack La Famiglia Rana Tomato & Mozzarella Tortelloni
  • 14 oz butternut squash diced
  • 14 oz carrot peeled and sliced
  • 1 big onion sliced
  • 4,5 cups vegetable broth
  • - Extra virgin olive oil
  • - Pumpkin seeds
  • - Grated Parmigiano Reggiano cheese to serve
  • - Salt and pepper to taste

METHOD

Heat the broth on a low heat. In a different saucepan heat 4 tbsp extra virgin olive oil, add squash, carrots and onion, and stir to combine. Cover with hot broth and gently simmer for 25 minutes or until vegetables are soft.

Cook the Tortelloni according to package instructions. In the meantime, blend the vegetables with a stand mixer until creamy and smooth adding a few tablespoons of pasta water if you need to loosen the soup. Season with salt and pepper.

Drain Tortelloni and season with 2 tbsp of oil. Divide the soup between 4 cups or soup plates. Top with Tortelloni, drizzle with little oil, season with pepper, sprinkle with the pumpkin seeds and serve with Parmigiano Reggiano if desired.