Villa Frizzoni Cheese Tortellini Chowder

Ingredients

• 19 oz. Villa Frizzoni^® Cheese Tortellini
• ½ Large Good Roots White Onion, diced
• ½ C Good Roots Red Bell Pepper, diced
• ¼ C Green Chili Pepper, diced
• 2 Tbsp. Garlic, minced
• 1 Jalapeño, seeded and diced
• 1 Tbsp. SilverBrook^® Butter
• 3 C Vegetable Broth
• 2 C white Potatoes, peeled and cubed
• 2 tsp. Culinary Secrets^® Ground Cumin
• ½ tsp. Black Pepper
• ½ tsp. Salt
• 2 Tbsp. Katy’s Kitchen^® All-Purpose Flour
• 1 Tbsp. Vegetable Oil
• 1 (15 oz.) can Bountiful Harvest^® Whole Kernel Corn, drained
• 1 pint Half- and-Half Creamer

Preparation

1. In a large pot over medium heat, cook onion, bell pepper, green chili pepper, garlic, and jalapeno in butter until tender but not brown, about 5 minutes.
2. Stir in vegetable broth, cubed potatoes, ground cumin, salt, black pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add cheese tortellini and cook according to package. Drain and set aside.
4. 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.
5. Divide into bowls and serve.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Pasta
• Print