Harvest tortellini chowder
5
- Prep Time15 min
- Total Time15 min
- Makes10 cups (2.5 L)
Andreas Trauttmansdorff
Ingredients
900-mL carton chicken broth, or 4 cups chicken bouillon
796-mL can diced tomatoes
4 garlic cloves, minced
1/2 red onion, thinly sliced
1 tbsp dried basil
1 tbsp oregano leaves
1 small butternut squash, or 500-g pkg squash pieces
250 g green beans, about 4 cups
1 yellow, orange or red bell pepper
500-g bag frozen or fresh tortellini pasta, meat or cheese-filled
Instructions
In a large saucepan set over high heat, combine chicken broth with tomatoes and juice, garlic, onion, basil and oregano. Bring to a boil, stirring occasionally.
Meanwhile, peel squash, then cut into 1/2-inch (1-cm) pieces. Stir into tomato mixture. Boil, uncovered, stirring often, 8 minutes. Meanwhile, trim beans, then slice into thirds. Chop pepper.
After mixture has boiled and squash is fairly tender, add beans, pepper and tortellini. Stir often until pasta is cooked and beans are tender, 5 to 10 more minutes. Ladle into bowls. Great with chunks of focaccia bread for dunking. Soup keeps well, covered and refrigerated, up to 3 days or freeze up to 2 months. Tortellini soaks up liquid as it sits, so add more chicken broth or water when reheating.
Nutrition (per serving)
Calories 135, Protein 6.1g, Carbohydrates 23.5g, Fat 2.3g, Fibre 3g, Sodium 601mg.
This makes a big batch of hearty soup! Tuck smaller portions in the freezer for a comforting lunch or a speedy warm-you-up dinner after football or hockey.
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