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Tortellini Chowder

4

55 min

Tortellini Chowder

Tortellini Chowder Photo 1

Time

55 min

Serving

8 persons

Calories

322

Rating

4.00★ (107)

Cuisine

Italian
Author: Victoria Buriak
Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.

Ingredients

  • onion: 0.66667 cup (chopped)
  • red bell pepper: 0.5 cup (chopped)
  • green chili pepper: 0.33333 cup (chopped)
  • garlic: 2 Tbsp (minced)
  • jalapeño pepper: 1 piece (diced)
  • margarine: 1 Tbsp
  • vegetable broth: 3 cups
  • potatoes: 2 cups (peeled and cubed)
  • ground cumin: 1 tsp
  • salt: 0.5 tsp
  • ground black pepper: 0.125 tsp
  • ground red pepper: 0.125 tsp
  • cheese tortellini: 2 cups
  • all-purpose flour: 2 Tbsp
  • vegetable oil: 2 Tbsp
  • whole kernel corn: 1 can (15 ounce can, drained)
  • pint half-and-half cream: 1 piece

Metric Conversion

Stages of cooking

Tortellini Chowder Photo 21
Tortellini Chowder Photo 32
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Tortellini Chowder Photo 54
  1. In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
    Tortellini Chowder Photo 2
  2. Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
    Tortellini Chowder Photo 3
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
    Tortellini Chowder Photo 4
  4. In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.
    Tortellini Chowder Photo 5

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