Butternut Squash Soup with Buitoni Tortellini


Warm and creamy with a touch of crunch! This comforting recipe, perfectly-portioned for two, features Three Cheese Tortellini in a velvety butternut squash sauce - garnished with a golden-brown pancetta and fragrant sage.

Butternut Squash Soup with Buitoni Tortellini

Minutes to Prep 10

Total Minutes 20

Serves 2

Difficulty 1



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.⁠