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Tortellini Chowder

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🧅 â…” cup chopped onion
    • ½ cup chopped red bell pepper
    • â…“ cup chopped green chile pepper
    • 🥔 2 cups peeled and cubed potatoes
    • 1 jalapeno pepper, seeded and diced

  • Aromatics & Spices

    • 🧄 2 tablespoons minced garlic
    • 1 teaspoon ground cumin
    • 🧂 ½ teaspoon salt
    • â…› teaspoon ground black pepper
    • â…› teaspoon ground red pepper

  • Dairy & Oils

    • 1 tablespoon margarine
    • 2 tablespoons vegetable oil
    • 🥛 1 pint half-and-half cream

  • Canned Goods

    • 🌽 1 (15 ounce) can whole kernel corn, drained
    • 3 cups vegetable broth

  • Staples

    • 2 tablespoons all-purpose flour
    • 2 cups cheese tortellini

STEPS

1

In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic, and jalapeno in margarine until tender but not brown.

2

Stir in vegetable broth, potatoes, cumin, salt, black pepper, and red pepper. Bring to a boil, then reduce heat and simmer until potatoes are just tender.

3

Meanwhile, bring a large pot of lightly salted water to a boil. Add tortellini and cook 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.

5

Stir in corn, half-and-half, and tortellini. Heat through and serve hot.

NUTRIENTS

Per 1 serving

🔥

322

Calories

  • 9g
    Protein
  • 39g
    Carbs
  • 16g
    Fats

đź’ˇ Tips

Serve with crushed tortilla chips and fresh cilantro for added texture and flavor.For a spicier soup, keep the seeds in the jalapeno or add an extra one.This soup stores well in the fridge for up to 3 days; reheat gently to avoid curdling the cream.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.