Tortellini Chowder

Tortellini Chowder

Made  times

"Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro."
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55 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  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 for 8 to 10 minutes or until al dente; 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.


  1. 74 Ratings

Most helpful positive review

Delicious and hearty soup! Love the red pepper flavor! Leftovers held up well, too. Served with bread for dipping.

Most helpful critical review

sorry thought it was a bit bland

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Most positive
Least positive

Delicious and hearty soup! Love the red pepper flavor! Leftovers held up well, too. Served with bread for dipping.

This was very good! I subbed half green bell pepper (chopped) for the jalapenos and since I didn't have veggie broth, I used chicken broth. Mildly spiced but great for this heat-sensative family...

This soup tastes great but is a recipe that a beginner may find complicated. In the end, it is worth it---our party licked their bowls clean!

Delicious! I only had yellow bell pepper, so I used that. After the potatoes cooked in the broth, I added the tortellini right in there to cook, instead of dirting another pot (yes, I'm lazy, lo...

Fantastic! I made two small changes to the recipe: first I used yellow bell pepper (it's all I had on hand). Second, I used milk rather than half-and-half (didn't have time to run to the stor...

tonight, as i was clearing off the table and getting it ready for dinner, i turned around, and the fella was eating the soup out of the pot on the stove with the ladle. we love this recipe. we u...

Excellent! Just had this for lunch and loved it. I agree that tortellini and potatoes are an odd combination so left out the potatoes (and the red pepper flakes). It was still quite spicey but d...

I added some stewing beef and two tomatoes to this. It turned out great. I thought the pasta and the potatoes were a bit much though. Next time, I'll do one or the other.

Very good. I had all ingredients on hand except tortellini. So, I made it with out. I followed all amounts and directions as indicated in the recipe. I will make this again but use frozen corn i...

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