Tortellini Chowder
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cup
Onion (chopped)2 tbsps
Garlic (minced)1 tbsp
Margarine3 cups
Vegetable Broth2 cups
Potatoes (peeled and cubed)1 tsp
Ground Cumin1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Ground Red Pepper2 cups
Cheese Tortellini2 tbsps
All-Purpose Flour2 tbsps
Vegetable OilDirections:
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
3
Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender
4
Meanwhile, bring a large pot of lightly salted water to a boil
5
Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside
6
In a small bowl, stir together flour and vegetable oil
7
Pour into soup, increase heat to medium, and cook until thickened and bubbly
8
Stir in corn, half-and-half and tortellini and heat through
9
Serve