Tortellini Chowder (no meat)
I made this dish last night and it was so yummy, I had to share. And it is meat free. Enjoy! :drinker:
Tortellini Chowder (AllRecipes.com)
Ingredients
* 2/3 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/3 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
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/8 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
Directions
1. 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.
2. 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.
3. 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.
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. Serve.
Nutritional Information
Tortellini Chowder
Servings Per Recipe: 8
Amount Per Serving 1/8
Calories: 322
* Total Fat: 16g
* Cholesterol: 38mg
* Sodium: 578mg
* Total Carbs: 38.7g
* Dietary Fiber: 3.3g
* Protein: 8.9g
Tortellini Chowder (AllRecipes.com)
Ingredients
* 2/3 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/3 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
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/8 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
Directions
1. 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.
2. 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.
3. 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.
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. Serve.
Nutritional Information
Tortellini Chowder
Servings Per Recipe: 8
Amount Per Serving 1/8
Calories: 322
* Total Fat: 16g
* Cholesterol: 38mg
* Sodium: 578mg
* Total Carbs: 38.7g
* Dietary Fiber: 3.3g
* Protein: 8.9g
0
Replies
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:bigsmile: Sounds good, and I have all the things needed to make it! thanks for sharing0
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bookmarking to make at a later point. I'm always looking for vegetarian recipes Thanks!0
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