Southwest Tortellini Chowder Recipes

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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

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-CORN CHOWDER



Tortellini-Corn Chowder image

Enjoy this classic soup made with corn, tortellini that's ready in 35 minutes - perfect for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil or butter
1 large onion, chopped (1 cup)
3 cups water
1 package (9 ounces) refrigerated cheese-filled tortellini
2 medium unpeeled potatoes, cut into 1/2-inch cubes
1/2 pound fully cooked ham, cut into 1/2-inch pieces (about 1 1/3 cups)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
1 can (12 ounces) evaporated milk
2 teaspoons chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon coarsely ground pepper

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil, stirring occasionally, until tender.
  • Stir in water; heat to boiling. Stir in tortellini and potatoes. Heat to boiling; reduce heat. Cover and simmer 13 to 15 minutes, stirring occasionally, until potatoes are tender.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

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

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

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