Best 5 Tortellini Chowder Recipes

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Indulge in a hearty and comforting culinary creation that seamlessly blends the classic flavors of Italian tortellini with the richness of a creamy chowder. This delightful dish, originating from the kitchens of Alice Currah, a renowned recipe developer known for her innovative and approachable creations, promises a symphony of flavors and textures that will warm your soul. Discover the art of crafting this delectable chowder, featuring pillowy tortellini swimming in a silky broth infused with aromatic herbs, tender vegetables, and a touch of savory bacon. Embark on a culinary journey as you explore variations of this versatile recipe, including a vegetarian version that showcases the vibrant flavors of roasted vegetables and a delightful seafood chowder brimming with succulent shrimp and flaky fish. Get ready to tantalize your taste buds with this comforting and customizable tortellini chowder, a dish that is sure to become a staple in your kitchen.

Here are our top 5 tried and tested recipes!

SOUTHWEST TORTELLINI CHOWDER



Southwest Tortellini Chowder image

Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.

Provided by SharleneW

Categories     Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 (10 1/2 ounce) cans condensed chicken broth
1 1/2 cups mild chunky-style salsa or 1 1/2 cups picante sauce
1/2 teaspoon grated orange rind
2 (9 ounce) packages refrigerated meat-filled tortellini or 2 (9 ounce) packages cheese-filled egg tortellini (or 1 16-oz. pg.s frozen--if you use frozen see note below)
1 (1 lb) package frozen corn, broccoli and red pepper blend
1 (5 ounce) can evaporated milk
salt
1/4 cup chopped fresh cilantro

Steps:

  • In a large saucepan combine broth, salsa and orange peel.
  • Bring to a boil then reduce to low and simmer 3 minutes.
  • Stir in tortellini and vegetables.
  • Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
  • Stir in milk and salt to taste.
  • Heat a few more minutes until nice and hot, but do not boil.
  • Serve garnished with fresh cilantro.
  • Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

TORTELLINI CHOWDER



Tortellini Chowder image

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

Provided by SILVERWOLF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 322 calories, Carbohydrate 38.8 g, Cholesterol 37.5 mg, Fat 16 g, Fiber 3.2 g, Protein 8.9 g, SaturatedFat 7 g, Sodium 622.3 mg, Sugar 5.1 g

SOUTHWEST TORTELLINI CHOWDER



Southwest Tortellini Chowder image

Something different for a change! This is so creamy and flavorful. It's perfect for a cool day. I made this up one night when I was tired of the same old tomato-based soup.

Provided by KadesMom

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 (10 1/2 ounce) cans condensed chicken broth
1 cup water
1 (14 ounce) can Italian-style diced tomatoes
1/2 cup mild chunky salsa
1 teaspoon cumin
1 (16 ounce) package meat-filled tortellini, frozen
1 (8 3/4 ounce) can whole kernel corn
1 (15 ounce) can pinto beans
1/2 green pepper, diced
1/2 onion, diced
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped (optional)

Steps:

  • In a large saucepan combine broth, water, salsa and tomatoes.
  • Bring to a boil, then reduce to low and simmer.
  • Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
  • Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
  • Simmer on low for 30 minutes.
  • Add half and half.
  • Heat a few more minutes. Do not boil.
  • Garnish with cilantro.

Nutrition Facts : Calories 225, Fat 3.9, SaturatedFat 1.4, Cholesterol 5.2, Sodium 1357.9, Carbohydrate 35, Fiber 8.8, Sugar 5.6, Protein 15.5

SOUTHWEST TORTELLINI CHOWDER



Southwest Tortellini Chowder image

Number Of Ingredients 10

3 (10 1/2-ounce) cans condensed chicken broth
1 1/2 cups mild chunky-style salsa or picante
1/2 teaspoon grated orange peel
2 (9-ounce) packages refrigerated* meat-filled or cheese tortellini
2 cups frozen broccoli cut (from 1-lb. pkg.)
1 cup frozen corn (from 1-lb. pkg.)
1/2 cup coarsely chopped red bell pepper
1 (5-ounce) can evaporated milk
dash salt
1/4 cup chopped fresh cilantro

Steps:

  • In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low simmer 3 minutes.Stir in tortellini and vegetables cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender. Stir in milk and salt cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.*TIP: One 16-oz. pkg. frozen tortellini can be substituted for refrigerated tortellini. Add frozen tortellini to simmered broth mixtures cook 4 minutes. Add vegetables: cook an additional 6 to 8 minutes or until tortellini and vegetables are tender.Nutrition Per Serving (1 1/2-cup): Calories 400 Protein 20g Carbohydrate 52g Fat 12g Sodium 1750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TORTELLINI CHOWDER



TORTELLINI CHOWDER image

Categories     Soup/Stew     Pasta     Quick & Easy     Lunch     Simmer

Yield 4 Servings

Number Of Ingredients 8

28 ounces chicken stock
15 ounce package loose-pack frozen vegetables (broccoli, corn, carrots etc)
9 ounce package of refrigerated cheese or meat filled tortellini
2 cups milk
1/4 cup of flour
1 pack/box (9oz) Seasoned Roasted Potatoes with Garlic & Herbs - thawed in microwave
1 tablespoon snipped fresh basil
1 cup shredded smoked Gouda cheese

Steps:

  • In a large saucepan, combine broth and frozen vegetables and bring to a boil. Stir in tortellini and return to boil. Reduce heat and simmer uncovered, about 4 minutes or just until vegetables are tender. Meanwhile, in a small bowl combine 1 cup of milk with all the flour and whisk until combined. Add milk/flour mixture and remaining 1 cup of milk to the broth. Add roasted potatoes. Cook and stir until thickened and bubble. Cook 1 minute more and then turn off heat. Add in cheese and fresh basil. Stir until cheese melts. Season to taste with fresh ground pepper.

Tips:

  • Use a variety of vegetables. This will give your chowder a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and corn.
  • Don't overcook the tortellini. They should be cooked through but still have a slight bite to them. Overcooked tortellini will become mushy and ruin the soup.
  • Use a good quality broth. The broth is the base of your chowder, so it's important to use a good one. Look for a broth that is flavorful and has a rich color.
  • Season the chowder to taste. Add salt, pepper, and other seasonings to taste until the soup is flavorful and balanced.
  • Serve the chowder hot. Tortellini chowder is best served hot, so be sure to reheat it if you have leftovers.

Conclusion:

Tortellini chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. With its creamy broth, tender tortellini, and flavorful vegetables, this soup is sure to be a hit with your family and friends. So next time you're looking for a hearty and comforting soup, give tortellini chowder a try. You won't be disappointed!

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