Tortellini and Vegetable Chowder
Creamy, hearty, and brimming with fresh vegetables, this Tortellini and Vegetable Chowder is the ultimate comfort food that’s perfect for any season. This one-pot recipe combines tender cheese-filled tortellini with a colorful medley of carrots, celery, zucchini, and red bell peppers, all simmered in a rich, velvety broth infused with garlic, thyme, and a splash of heavy cream. Loaded with wholesome ingredients like spinach and sweet corn, this chowder is a nourishing yet indulgent meal ready in under an hour. Garnish with a sprinkle of parmesan for an extra touch of savory goodness, and serve it piping hot as a satisfying lunch or dinner for the entire family. Its blend of creamy textures, vibrant flavors, and quick prep makes it an irresistible choice for busy weeknights or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 6 cups vegetable broth
- 1 cup heavy cream
- 12 ounces frozen or fresh cheese tortellini
- 1 cup frozen corn kernels
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the carrots, celery, zucchini, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to medium-low and stir in the heavy cream.
Add the tortellini to the pot. Simmer for 8-10 minutes, or until the tortellini are tender and cooked through (check package instructions for exact timing).
Stir in the corn, spinach, thyme, salt, and black pepper. Cook for 2-3 minutes, or until the spinach is wilted and the corn is heated through.
Taste the chowder and adjust seasoning as needed.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 64.5 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1706 mg | 131% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6240 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
