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Tortellini Chowder

Tortellini Chowder

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SILVERWOLF

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Holly
23
4/11/2011

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

DREGINEK
20
7/23/2003

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
5/19/2003

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!