Tortellini And Vegetable Chowder Recipes

Steps:

• 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.

Steps:

• In a large saucepan combine broth, salsa and orange peel.
• Bring to a boil then reduce to low and simmer 3 minutes.
• Stir in tortellini and vegetables.
• Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
• Stir in milk and salt to taste.
• Heat a few more minutes until nice and hot, but do not boil.
• Serve garnished with fresh cilantro.
• Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

Steps:

• In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

Steps:

• Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil, stirring occasionally, until tender.
• Stir in water; heat to boiling. Stir in tortellini and potatoes. Heat to boiling; reduce heat. Cover and simmer 13 to 15 minutes, stirring occasionally, until potatoes are tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

Steps:

• In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Steps:

• In a large saucepan combine broth and frozen vegetables. Bring to a boil.
• Stir in tortellini, return to boil, reduce heat, and simmer about 5 minutes or until vegetables are tender.
• Meanwhile, in a screw-top jar combine about half of the milk and all of the flour. Cover and shake well. Add to broth mixture, add remaining milk and basil.
• Cook and stir until thickened and bubbly. Cook and stir for one more minute.
• Stir in cheese until melts. If desired, season to taste with fresh ground black pepper and salt.
• Enjoy!

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.