Tortellini Chowder

Tortellini Chowder
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    324

A comforting and flavorful chowder that marries the best of Italian and Mexican cuisine! This hearty soup features cheese tortellini simmered in a vibrant broth infused with Southwestern spices and topped with crunchy tortilla chips and fresh cilantro.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    38 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    7 g
  • Sodium
    622 mg
  • Sugar
    5 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large pot or Dutch oven over medium heat, melt margarine. Add onion, bell pepper, chile pepper, garlic, and jalapeno. Cook until the vegetables are tender but not browned, about 5 minutes.

Image Step 02
02 Step

Recipe View 20 mins Stir in vegetable broth, potatoes, cumin, salt, black pepper, and red pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the potatoes are just tender.

Image Step 03
03 Step

Recipe View 10 mins While the soup simmers, cook the tortellini according to package directions until al dente. Drain well and set aside (approximately 8-10 minutes).

Image Step 04
04 Step

Recipe View 5 mins In a small bowl, whisk together flour and vegetable oil until smooth. This creates a slurry that will thicken the soup. Gradually pour the flour mixture into the simmering soup, stirring constantly to prevent lumps. Increase heat to medium and cook until the soup has thickened slightly and is bubbly, about 3-5 minutes.

Image Step 05
05 Step

Recipe View 5 mins Stir in drained corn, half-and-half, and cooked tortellini. Heat through gently, being careful not to boil. Taste and adjust seasonings as needed.

Image Step 06
06 Step

Recipe View Serve hot, garnished with crushed tortilla chips and fresh cilantro.

For a spicier chowder, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
If you don't have half-and-half, you can use milk or cream. Using cream will result in a richer chowder.
Feel free to add other vegetables, such as zucchini, carrots, or spinach.
For a vegetarian option, ensure your vegetable broth is vegetarian-friendly. You can also add a can of drained and rinsed black beans for extra protein.
Leftovers can be stored in the refrigerator for up to 3 days. The tortellini may absorb some of the broth as it sits, so you may need to add a little more broth or water when reheating.

Lafayette Goodwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 108 Ratings)
Total Reviews: (4)
  • Quinten Bechtelar

    This chowder is amazing! The Mexican spices add a unique twist to a classic Italian dish.

  • Rachel Upton

    The tortilla chips and cilantro are the perfect finishing touch!

  • Dell Yost

    My family loved this recipe. It's so easy to make and everyone raved about the flavor!

  • Andy Morissette

    I added some shredded chicken to make it even heartier. Delicious!

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