Butternut Squash Soup with Buitoni Tortellini
Warm and creamy with a touch of crunch! This comforting recipe, perfectly-portioned for two, features Five Cheese Tortellini in a velvety butternut squash sauce - garnished with a golden-brown pancetta and fragrant sage.
Ingredients
- 1 package BUITONI Five Cheese Tortellini (10oz.)
- 1/4 lb pancetta, diced (can also use bacon or guanciale)
- Fresh sage
- Your favorite butternut squash soup
- 2 tbsp BUITONI Alfredo Sauce (15 oz.)
Method
PREPARE tortellini according to package directions then set aside.
SAUTE pancetta until it’s browned and crispy. Move pancetta to one side of the pan and fry sage in the rendered fat (add a little oil if the pancetta is lean). Set aside.
HEAT butternut squash soup and swirl in Alfredo sauce. Add cooked tortellini then garnish with crispy pancetta and sage.
