Tortellini Chowder Recipe -
Tortellini Chowder Recipe
  • READY IN 55 mins

Tortellini Chowder

Recipe by  

"Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2011

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

Most Helpful Critical Review
Feb 24, 2009

sorry thought it was a bit bland

Jul 23, 2003

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! It did need some extra S&P but I'd make this again! Good recipe Silverwolf!

May 19, 2003

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!

Sep 12, 2013

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, lol). When they were just about done, I added in the corn and 1/2 & 1/2. I thickened w/ Wondra flour instead of the flour/oil mixture. I didn't find this bland at all, we thought it was very flavorful. This was a wonderful, different soup that I will be making over and over~YUM! Thanks for sharing. :)

Feb 11, 2011

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 store for more half-and half, I didn't have enough). Other than that I kept to the recipe and absolutely loved it. It's mildly spicy but still very comforting. I enjoyed the mix of potatoes and tortellini, but I can see where others may not have liked it as much. I'll be making this again for sure, but maybe I'll mix the flour with water or some milk (as someone else noted the oil does come up to the top of the pot). Thanks for the recipe!

Apr 13, 2012

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 usually follow it exactly, but tonight, i didn't feel like dealing with the jalapeno or chile peppers so i just added a little jalapeno tobasco. it still tasted amazing. i'll probably skip those two ingredients from now on. either way, i have no idea why this isn't a more popular recipe. this chowder is amazing. oh, and i'd rather die than eat cilantro, so that was out, too.

Jan 03, 2012

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 delicious. Will definitely be making this again.


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 622 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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