TORTELLINI CHOWDER
Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.
Provided by SILVERWOLF
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 38.8 g, Cholesterol 37.5 mg, Fat 16 g, Fiber 3.2 g, Protein 8.9 g, SaturatedFat 7 g, Sodium 622.3 mg, Sugar 5.1 g
SOUTHWEST TORTELLINI CHOWDER
Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.
Provided by SharleneW
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
TORTELLINI-CORN CHOWDER
Enjoy this classic soup made with corn, tortellini that's ready in 35 minutes - perfect for a hearty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg
TORTELLINI AND VEGETABLE CHOWDER
Make and share this Tortellini and Vegetable Chowder recipe from Food.com.
Provided by Asha1126
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 291.1, Fat 12.1, SaturatedFat 7, Cholesterol 50.9, Sodium 381.4, Carbohydrate 30, Fiber 1, Sugar 1, Protein 16.4
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TORTELLINI CHOWDER | MIDWEST LIVING
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5/5 (1)Calories 328 per servingTotal Time 1 hr 10 mins
- In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.
- Carefully stir in broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.
- In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
- Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into warm soup bowls and top with fried tortilla strips or broken chips. Makes 6 to 8 servings.
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