Tortellini Chowder

Tortellini Chowder

49 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m

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

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Adjust Servings

Original recipe yields 8 servings



  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


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



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!



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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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



previous recipe:

Vegetarian Slow Cooker Corn Chowder


next recipe:

A-Maize-ing Corn Chowder