Southwestern Tortellini Chowder

Southwestern Tortellini Chowder Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Southwestern Tortellini Chowder is a delicious and hearty soup that combines the flavors of the Southwest with the comfort of a creamy chowder. This recipe is perfect for a cozy night in or for entertaining guests with a unique and flavorful dish.

History

This recipe is a fusion of traditional Italian tortellini soup and Southwestern flavors. The combination of spicy salsa, sweet corn, and creamy broth creates a delicious and satisfying meal that is sure to please any palate.

Ingredients

3 cans (10.5 oz / 298 g) condensed chicken broth
1.5 cups salsa
0.5 tsp grated orange peel
2 packages (9 oz / 255 g) tortellini pasta
1 bunch small chopped broccoli
1 chopped red bell pepper
1 can whole corn, drained
1 can (5 oz / 142 g) evaporated milk
dash of salt
0.25 cup chopped cilantro
0.5 cup grated parmesan cheese (optional)

How to prepare

Lightly steam the broccoli, pepper, and corn.
In a large pot, bring the broth, salsa, and orange peel to a boil; simmer for 3 minutes.
Stir in the tortellini and vegetables.
Cook over medium heat for 6 to 8 minutes until tender.
Stir in the milk and salt; cook for 1 to 2 minutes.
Avoid boiling or the milk will curdle.
Top each serving with Parmesan cheese and cilantro.

Variations

Add cooked chicken or shrimp for extra protein.
Use different vegetables, such as zucchini or spinach, for a different flavor profile.
Spice it up with some diced jalapenos or hot sauce for a kick of heat.

Cooking Tips & Tricks

Be sure to lightly steam the vegetables before adding them to the soup to ensure they are cooked through but still have a bit of crunch.

- Avoid boiling the soup once the milk has been added to prevent it from curdling.

- Feel free to customize this recipe with your favorite vegetables or protein, such as cooked chicken or shrimp.

Serving Suggestions

Serve this chowder with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Lightly steam the vegetables before adding them to the soup to ensure they are cooked through but still have a bit of crunch.

- Avoid boiling the soup once the milk has been added to prevent it from curdling.

Ingredient Substitutions

Use any type of pasta in place of tortellini if desired.

- Substitute almond or coconut milk for evaporated milk for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of chowder with a sprinkle of fresh cilantro and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This chowder pairs well with a crisp white wine, such as Sauvignon Blanc, or a light beer, such as a pilsner.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Southwestern Tortellini Chowder contains approximately 350 calories.

Carbohydrates

This recipe is a great source of carbohydrates, with the pasta, vegetables, and milk providing a good amount of energy for your body.

Fats

The addition of Parmesan cheese adds a bit of fat to this dish, but it is still relatively low in fat overall.

Proteins

The tortellini and milk in this recipe provide a good amount of protein, making it a satisfying and filling meal.

Vitamins and minerals

This recipe is packed with vitamins and minerals from the vegetables, including vitamin C, vitamin A, and fiber.

Alergens

This recipe contains dairy and wheat in the form of milk and pasta, so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this recipe is a balanced and nutritious meal that provides a good mix of carbohydrates, protein, vitamins, and minerals.

Summary

Southwestern Tortellini Chowder is a delicious and satisfying soup that combines the flavors of the Southwest with the comfort of a creamy chowder. Packed with vegetables, pasta, and a creamy broth, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Southwestern Tortellini Chowder. It was a hot summer day, the kind where the sun beat down mercilessly and the air felt heavy with humidity. I was digging through my old recipe box, looking for something new and exciting to try out for dinner. That's when I stumbled upon a faded, yellowed index card tucked away in a corner. The words "Southwestern Tortellini Chowder" were scrawled at the top in my own handwriting, but I had no memory of ever making it before.

I must have come across this recipe at some point in my life, maybe from a friend or a cooking show on TV. But regardless of where it came from, I was intrigued by the combination of flavors and ingredients. The thought of creamy chowder with spicy southwestern seasonings and tender tortellini sounded absolutely delicious. So without hesitation, I decided to give it a try.

I gathered all the necessary ingredients from my pantry and fridge - tortellini, chicken broth, diced tomatoes, black beans, corn, red bell pepper, onion, garlic, cumin, chili powder, and a touch of heavy cream. As I chopped and sautéed and stirred, the kitchen filled with the warm and comforting aromas of the southwest. The earthy spices mingled with the sweet corn and tangy tomatoes, creating a symphony of flavors that made my mouth water in anticipation.

After letting the chowder simmer and thicken on the stove for a while, I finally ladled a steaming bowlful into my favorite soup mug. I garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and a handful of crispy tortilla strips. With a deep breath, I took my first spoonful and closed my eyes, savoring the explosion of flavors on my taste buds.

The chowder was everything I had hoped for and more. The tortellini added a hearty texture to the creamy broth, while the southwest seasonings gave it a spicy kick that lingered on the tongue. Each bite was a delicious blend of comfort and excitement, like a warm hug from an old friend with a mischievous twinkle in their eye.

As I savored my meal, I couldn't help but think back on all the recipes I had collected over the years. Some came from cookbooks, others from family members or neighbors, and a few were passed down through generations. Each recipe held a story within it, a memory of where and when I first tried it and who I shared it with. And now, this Southwestern Tortellini Chowder had a story of its own, a tale of discovery and delight that would become a new favorite in my repertoire.

I finished my bowl with a contented sigh, feeling grateful for the culinary adventures that had enriched my life. Cooking had always been more than just a chore or a necessity for me - it was a creative outlet, a form of self-expression, and a way to connect with others. And as I cleaned up the kitchen and put away the leftovers, I knew that this recipe would join the ranks of my most cherished dishes, ready to be shared with loved ones and passed down through the generations.

So here's to the joy of cooking, the thrill of trying something new, and the comfort of a warm bowl of Southwestern Tortellini Chowder on a hot summer day. May it bring a smile to your face and a warmth to your soul, just as it has done for me. Bon appétit!