Mushroom Tortellini in Curry Cream

"From Dinnertime Express. Quick cooking soup with wonderful aroma."
 
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photo by Asha1126 photo by Asha1126
photo by Asha1126
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
  • Stir in chicken broth and bring to a boil.
  • Reduce heat and simmer covered for about 5 minutes.
  • Stir in coconut milk, tortellini, and basil.
  • Cook and stir about 5 minutes more or until pasta is tender but stil firm.
  • Stir in the tomato and cook until heated through, but do not boil.
  • Ladle into soup bowls and enjoy!

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Reviews

  1. I really liked this soup a lot. It was a creative (and tasty) use of tortellini. Next time I'll probably add some more Indian-type spices (some garam masala or coriander, maybe); it's very good as written, too. Thanks for sharing this recipe, Asha!
     
  2. this was a really good pre- dinner soup, i made this as a first course for an asian themed dinner. i did add 1 tbsp sambal olek, for added heat, the flavor was great and it cooked as directed.
     
  3. This was quick to prepare and had an intriguing flavor. I was surprised to find a recipe using tortellini in this way, but so glad your recipe popped up in the random recipe search. I did throw in a cup of frozen mixed vegetables when adding the tortellini to give the soup a bit more substance. I also used 1 1/2 t. dried basil as I was out of fresh. All in all a recipe I will keep in my fast to fix cookbook as it uses ingredients I normally have on hand. Thanks AshaK!
     
  4. This is amazing! I never thought to do anything like this with tortellini! The basil really adds a beautiful touch to this soup; definitely do not leave it out. Thanks for this recipe! It will inspire me to try new things with tortellini!
     
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