Vegetable Tortellini Chowder
Quick and hearty soup with tender vegetables, cheesy tortellini, and aromatic spices.
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Servings: 4
Calories: 764kcal
Ingredients
- 18 ounces fresh tortellini
- 2 tablespoons butter
- 1/2 cup yellow onion chopped
- 1/2 cup red bell pepper chopped
- 4- ounce can green chiles chopped
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 3 cups chicken-style broth or vegetable broth
- 2 cups potatoes peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 cups half-and-half or mild-flavored plant milk such as oat milk
- 1 cup frozen corn
Instructions
- Cook the tortellini according to package directions. Drain in a colander and rinse with cold water; set aside.
- Set a large pot over medium-high heat and add the butter. When the butter is melted, add the chopped onion and bell pepper. Cook for 3 minutes, stirring frequently, until softened. Add the green chiiles and garlic. Continue cooking for an additional 1 minute. Sprinkle the vegetables with flour, stirring to coat.
- Stir in the broth and potatoes. Season with cumin and black pepper. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the half-and-half and corn. Continue cooking for 10 minutes, without boiling, until heated through and thickened slightly. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 764kcal | Carbohydrates: 99g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1501mg | Potassium: 848mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1701IU | Vitamin C: 60mg | Calcium: 350mg | Iron: 5mg
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