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Tortellini Chowder
Tortellini Chowder
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spicy potato soup with cheese tortellini, corn, and red bell pepper for a flavor-packed twist.
Ingredients:
  • 0.66666668653488 cup chopped onion
  • 0.5 cup chopped red bell pepper
  • 0.33333334326744 cup chopped green chile pepper
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon margarine
  • 3 cups vegetable broth
  • 2 cups peeled and cubed potatoes
  • 1 teaspoon ground cumin
  • 0.125 teaspoon ground black pepper
  • 0.125 teaspoon ground red pepper
  • 2 cups cheese tortellini
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 pint half-and-half cream
Instructions:
  • In a large pot over medium heat, sauté onion, bell pepper, chile pepper, garlic, and jalapeno in margarine until tender, about 5 minutes.
  • Combine broth, potatoes, cumin, salt, pepper, and red pepper in the pot. Bring to a boil, then simmer for about 20 minutes until the potatoes are tender.
  • Bring a pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  • Combine flour and vegetable oil in a small bowl. Add the mixture to the soup and increase heat to medium. Cook until thickened and bubbly. Stir in corn, half-and-half, and tortellini. Heat through and serve.

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