Best Tortellini Chowder Recipes

SOUTHWEST TORTELLINI CHOWDER

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 CHOWDER

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.

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In a large saucepan combine broth, water, salsa and tomatoes.
• Bring to a boil, then reduce to low and simmer.
• Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
• Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
• Simmer on low for 30 minutes.
• Add half and half.
• Heat a few more minutes. Do not boil.
• Garnish with cilantro.

TORTELLINI-CORN CHOWDER

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.

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low simmer 3 minutes.Stir in tortellini and vegetables cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender. Stir in milk and salt cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.*TIP: One 16-oz. pkg. frozen tortellini can be substituted for refrigerated tortellini. Add frozen tortellini to simmered broth mixtures cook 4 minutes. Add vegetables: cook an additional 6 to 8 minutes or until tortellini and vegetables are tender.Nutrition Per Serving (1 1/2-cup): Calories 400 Protein 20g Carbohydrate 52g Fat 12g Sodium 1750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TORTELLINI CHOWDER

Steps:

• In a large saucepan, combine broth and frozen vegetables and bring to a boil. Stir in tortellini and return to boil. Reduce heat and simmer uncovered, about 4 minutes or just until vegetables are tender. Meanwhile, in a small bowl combine 1 cup of milk with all the flour and whisk until combined. Add milk/flour mixture and remaining 1 cup of milk to the broth. Add roasted potatoes. Cook and stir until thickened and bubble. Cook 1 minute more and then turn off heat. Add in cheese and fresh basil. Stir until cheese melts. Season to taste with fresh ground pepper.

TORTELLINI CORN CHOWDER

Steps:

• Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell pepper. Cook for 5 minutes, or until the vegetables are soft. Add the corn and broth. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.
• Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour into the Dutch oven. Stir until well-blended. Add the basil and salt. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini. Cook for 2 minutes, or until heated through.