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Villa Frizzoni Cheese Tortellini Chowder

Villa Frizzoni Cheese Tortellini Chowder


  • 19 oz. Villa Frizzoni Cheese Tortellini 65066
  • ½ Large Good Roots White Onion 14096, diced
  • ½ cup Good Roots Red Bell Pepper 13706, diced
  • ¼ cup Green Chili Pepper, diced
  • 2 Tbsp. Markon Garlic V5376, minced
  • 1 Jalapeno, seeded and diced
  • 1 Tbsp. Silverbrook Butter 13618
  • 3 cups Vegetable Broth
  • 2 cups white Markon Potatoes 76006, peeled and cubed
  • 2 tsp. Culinary Secrets Ground Cumin 24318
  • ½ tsp. Black Pepper
  • ½ tsp. Salt
  • 2 Tbsp. Katy’s Kitchen All-Purpose Flour 27528
  • 1 Tbsp. Vegetable Oil
  • 1 (15 oz.) can Bountiful Harvest Whole Kernel Corn 10432, drained
  • 1 pint Half- and-Half Creamer


  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.