Cheese Tortellini in Curried Coconut Milk recipe

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Ingredients

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Nutrition Info

450.5 calories
carbohydrate: 38.7 g
cholesterol: 35.7 mg
fat: 29.9 g
fiber: 4.1 g
protein: 12 g
saturatedFat: 23.2 g
servingSize: -
sodium: 458.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil, stir in tortellini and cook until tender, about 10 minutes. Drain.

  2. Heat butter over medium heat in a saucepan, stir in shallot and saute until translucent, about 3 minutes. Add curry powder, cook and stir until a paste forms, about 1 minute.

  3. Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute, bring to a boil. Slowly pour in coconut milk, adjust heat to return soup to a simmer.

  4. Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup, season with salt and pepper.

Recipe Yield

4 cups

Recipe Note

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

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