Skip to main content New this month
Get the Allrecipes magazine

Tortellini Chowder

Rated as 4.45 out of 5 Stars

"Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 322 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 322 calories; 16 g fat; 38.8 g carbohydrates; 8.9 g protein; 38 mg cholesterol; 622 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 67
  1. 97 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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

Most helpful
Most positive
Least positive
Newest

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...