Sunday, May 18, 2014

Chowda? Tortellini? Together? Yep.

This soup was so, so good.  I loved the flavors and it was quite easy.  A few unusual ingredients give it a flavor pop.
Tortellini Chowder


2/3 c chopped onion
1/2 c chopped red bell pepper
1/3 c chopped green chili pepper (not bell)
2 tablespoons minced garlic
1 jalapeno pepper, seeded and diced
1 tablespoon margarine or butter (I always use butter)
3 cups vegetable broth
2 cups peeled and cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups cheese tortellini
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (15 oz) can whole kernel corn, drained
1 pint half and half cream


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.

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.

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.

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.

Source:, submitted by SILVERWOLF. You can find it here.

Notes: This was such a good soup and I loved eating the leftovers. Loved this soup.

1 comment:

  1. This sounds really good. I am a big fan of tortellini in any dish.