Cheese Tortellini in Curried Coconut Milk

Name: Cheese Tortellini in Curried Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups
Ingredients: 1 (9 ounce) package cheese tortellini; 1 tablespoon butter; 1 shallot, minced; 1 tablespoon curry powder, or to taste; 1 ½ cups vegetable broth; 1 (14 ounce) can coconut milk; 1 tomato, chopped; 2 slice (blank)s pickled jalapeno pepper slices, minced; salt and ground black pepper to taste

Rating: 4.71 stars

7 Ratings
7 Reviews
4 Photos

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

By Damaris

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

4 cups

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 slice (blank)s pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Directions

Step 1

Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.

Advertisement
Step 2

Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
Step 3

Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
Step 4

Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Cook's Notes:

Dried tortellini can be substituted for fresh tortellini. Green onions can be substituted for shallot.

This will be thin, the consistency of a soup. We like the soup with more liquid, as it is so tasty. I tend to add more broth and coconut milk. Additionally the spice of the soup can be adjusted by increasing or decreasing the amount of curry and jalapenos.

Nutrition Facts

Per Serving:

451 calories; protein 12g 24% DV; carbohydrates 38.7g 13% DV; fat 29.9g 46% DV; cholesterol 35.7mg 12% DV; sodium 458.7mg 18% DV. Full Nutrition

Reviews (7)

Most helpful positive review

Kristen Niebling Rosado

02/13/2017

This was delicious! My family all loved it! Will keep in my rotation for sure. I doubled the recipe but used one can of coconut milk only... all I had at home. I also added extra tortellini a whole pint of mushrooms and a 1/2 tsp of cayenne. With the extra tortellini it could use more broth so I'll add more vegetable stock next time. Can't wait to make this again. Great recipe! Read More

Helpful

(1)

7 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kristen Niebling Rosado

02/13/2017

Helpful

(1)

lutzflcat

01/08/2016

1.6.16 Made exactly as written and then added more curry powder and jalapeños to suit our tastes. You definitely will need the salt and pepper as it really brings out the soup's flavor. This is a very mellow/mild soup with interesting layers of flavor. Garnished with some chopped cilantro and served with some fresh cantaloupe for a nice lunch. Read More

Helpful

(1)

mernlyn

11/18/2019

Really delicious! First time I followed the recipe exactly and it was wonderful. Second time I made a few adjustments based on our own tastes and the ingredients I had on hand: Used chicken stock instead of vegetable sauteed about 1/2 lb of mushrooms two fresh jalapenos and 1 cup sweet onions in the butter added 1 tsp. garam masala along with the curry powder used crushed tomatoes instead of fresh and added chopped fresh spinach when adding the tortellini. This soup can take many adjustments based on your own stash but it is terrific just as written. We'll enjoy this one often. Read More

Rachelle Beaulieu

01/13/2017

So glad I found this recipe - it's been a -40 Celsius day today in Manitoba and the boyfriend had a cold. This hit the spot! Variations I did: - Used Earth Balance Soy Free Margarine in place of butter - Added 1 package of sliced mushrooms at the stage with the shallots - Added 2 TBSP of curry powder instead of 1 - Added less than a TSP of cayenne powder along with curry powder - Added 1 TBSP of flour to help thicken the soup (added this at time of adding curry powder and cayenne powder - just make sure to stir well to get it all mixed with the shallots and mushrooms) - Added 1 package of baby kale to pot after coconut milk was added - Added canned tomatoes instead of fresh (after baby kale had wilted down) Delicious hearty and will be making this regularly! Thank you for the recipe! Read More

Chef_Acceber

03/26/2019

I only used 1can of coconut milk and added tomato for a little color. Delicious and definitely making again. Read More

andrachel

11/14/2017

I normally don't alter recipes so much but I was looking for something a little different when I ran into this recipe. I make a curry stew that's similar to this so I decided to leave the coconut milk & tomatoes out due to the similarity of the stew recipe I use. I'm not a fan of spicy so I left out hte jalapeno pepper slices out. I added mushrooms since I had them on hand. I realize this ended up being a different style dish but I was looking for inspiration for a curry dumpling soup I had recently and the coconut milk would have changed the whole thing for me. This was so delicious. Thank you for sharing! Read More

LeeLee79

11/14/2017

I thought this was a fantastic recipe! I doubled it so I could share with my neighbors. I did not have shallots or jalapenos so I substituted those for minced onion and sriracha/black pepper blend. I also used chicken broth instead of vegetable broth. I ended up putting in an extra tablespoon of curry powder and garam masala seasoning. After adding the tortellini I added shredded coconut and a dash of shredded Asiago after serving. It had the perfect blend of spicy/sweetness I was looking for. Thanks so much for this recipe. Read More

Back to Cheese Tortellini in Curried Coconut Milk

All Reviews for Cheese Tortellini in Curried Coconut Milk

- of Reviews

Nutritional Information

Cheese Tortellini in Curried Coconut Milk

Servings Per Recipe: 4
Calories: 450.5

% Daily Value *

protein: 24 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 46 %

saturated fat: 116 %

cholesterol: 12 %

vitamin a iu: 19 %

niacin equivalents: 10 %

vitamin b6: 7 %

vitamin c: 13 %

folate: 6 %

calcium: 4 %

iron: 23 %

magnesium: 20 %

potassium: 10 %

sodium: 18 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.