Tortellini And Vegetable Chowder Recipes

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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

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