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Tortellini Chowder

Serving Size: 8



1 Bag - Celentano or Italian Village Cheese Tortellini

2/3 cup chopped onion

½ cup chopped red bell pepper

1/3 cup chopped green Chile pepper

2 tablespoons minced garlic

1 jalapeno pepper, seeded and diced

1 tablespoon margarine

3 cups vegetable broth

2 cups peeled and cubed potatoes

2 teaspoon ground cumin

½ teaspoon salt

1/8 teaspoon black pepper

2 tablespoons all- purpose flour

2 tablespoons vegetable oil

1 (15 ounce) can whole kernel corn, drained

1 pint half-and-half cream


Cooking Directions:

  1. In a large pot over medium heat, cook onion, bell pepper, Chile pepper, garlic, and jalapeno in margarine until tender but not brown, about 5 minutes.
  2. 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.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook according to package. 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. Stir in corn, half-and-half and tortellini and heat through. Serve.