Curry Tortellini Soup
A spin on tortellini like you've never seen before!
This decadent soup pulls from cuisines across the world to deliver a nutritious, rich, and craveable meal. There is no shortage of unique flavors in this dish. This soup is can be used for your next soup night, or even as part of a larger meal!
Step by Step Process
First and foremost, make sure you really rinse your mushrooms.
Once clean, chop them into lengthwise slices.
Now for the fragrant part! Dice your onion and garlic to your liking, and throw that into your hot stock pot with olive oil.
A moment for the coconut milk, please! I love cooking with coconut milk. This stuff adds such richness, and has no dairy! It makes the soup into the delicious meal that it is.
Make sure your jalapeños are chopped as you like them. I personally like to add a few more peppers than this recipe contains for the spice level.
Throw those jalapeños into the pot with your mushrooms and canned tomatoes.
Curry Tortellini Soup
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Servings: 8
Ingredients
- 1 large yellow onion
- 2 packages dried cheese tortellini
- 1 28 ounce can tomatoes
- 2 13.5 oz cans coconut milk
- 2 tablespoons olive oil
- 1 tablespoon garlic (about 3 cloves)
- 1 tablespoon curry
- 1 jalapeño, diced
- 8 ounces white mushrooms, sliced
- 6 cups chicken broth
- Salt and pepper to taste
Instructions
- Dice your onion and mince your garlic, and cook in a stock pot with a tablespoon of olive oil over medium heat, until translucent about 5 to 7 minutes. Add the mushrooms, jalapeño, and canned tomatoes, and cook for another eight minutes.
- Add the chicken broth and turn up heat to high until the broth begins to boil. Add tortellini and cook until soft, stirring frequently. This should take about 8 to 10 minutes.
- Reduce to low heat and stir the coconut milk, curry, and basil. Serve and enjoy!