Tortellini Chowder

Tortellini Chowder

49 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
SILVERWOLF
Recipe by  SILVERWOLF

“Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.
  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.
  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.
  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.

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Reviews (49)

Rate This Recipe
Holly
22

Holly

Delicious and hearty soup! Love the red pepper flavor! Leftovers held up well, too. Served with bread for dipping.

DREGINEK
20

DREGINEK

This was very good! I subbed half green bell pepper (chopped) for the jalapenos and since I didn't have veggie broth, I used chicken broth. Mildly spiced but great for this heat-sensative family! It did need some extra S&P but I'd make this again! Good recipe Silverwolf!

THEMOONDANCE
18

THEMOONDANCE

This soup tastes great but is a recipe that a beginner may find complicated. In the end, it is worth it---our party licked their bowls clean!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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Vegetarian Slow Cooker Corn Chowder

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