Steps to Make Traditional Tortellini Sauce

Tortellini Chowder

Gently fold the cooked tortellini into the simmering sauce;

Recipe Summary Tortellini Chowder

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

Ingredients | Traditional Tortellini Sauce

⅔ cup chopped onion

½ cup chopped red bell pepper

⅓ cup chopped green chile pepper

2 tablespoons minced garlic

1 jalapeno pepper, seeded and diced

1 tablespoon margarine

3 cups vegetable broth

2 cups peeled and cubed potatoes

1 teaspoon ground cumin

½ teaspoon salt

⅛ teaspoon ground black pepper

⅛ teaspoon ground red pepper

2 cups cheese tortellini

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

1 (15 ounce) can whole kernel corn, drained

1 pint half-and-half cream

Directions

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.

Info | Traditional Tortellini Sauce

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Tortellini Chowder

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