Tortellini Chowder30 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.” - by SILVERWOLF
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 322 cal
- 16 g
- 38.8 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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!..." See more"
"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 d..." See moreid need some extra S&P but I'd make this again! Good recipe Silverwolf!"
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