Corn Tortellini Chowder is such an easy to make recipe with one pot, and only 20 minutes! This chowder is full of cheese tortellini, sun dried tomatoes, corn, and a creamy broth!
Corn Tortellini Chowder:
Our very first soup of the season is here! This one is definitely becoming a favorite, and I know those of you already having cold weather will be ready for this one too! I think this chowder is perfect right now to keep using up summer corn while we can, but still getting that fall comfort we are starting to crave. Soup is truly my love language and I look forward to the weather cooling down so we can get more on the blog! We have a traditional Corn Chowder that I also happen to love for true comfort food, but this one is really special. It’s also really quick to make, simple ingredients, and all you need is a side of bread or even a green salad to go with it. While you’re here, try out my Broccoli Cheddar Soup, it’s tried and true and truly, the best!
Recipe Notes & Tips:
- If you have fresh summer corn still available, use it for sure! If not, this soup is still great with canned drained corn, or you can even use frozen and you don’t need to thaw it first! You will need 2 Cups of corn total, or one 15-16 ounce can.
- I love the sun dried tomato/corn/spinach combo in this chowder! If you don’t like or have sun dried tomatoes, you can leave them out and just add in some extra corn. Same with the spinach, leave it out, or just even use another green like Kale.
- I call for sun dried tomato oil to saute your veggies. If your sun dried tomatoes are not packed in oil, you can just use olive oil or butter in its place instead.
- I haven’t tested this soup in an instant pot. It’s such a fast soup and takes 20 minutes on the stove I can’t imagine pressure cooking it would be the best idea!
- I used a four cheese refrigerated tortellini. You can use beef, sausage, chicken, or even mushroom tortellini if you wish! Refrigerated or frozen tortellini both work fine!
- This is best served right away if possible because the tortellinis will continue to soak up some of the liquid. You can save leftovers in the fridge, reheat and eat within 2 days. Warm the leftovers gently on the stove or in the microwave, and add a splash of broth or cream if needed.
Corn Tortellini Chowder
- 2 Tablespoons Sun Dried Tomato Oil
- 1 Small Yellow Onion, Diced
- 3 Cloves Garlic, Minced
- 1 teaspoon Dried Basil
- 1 teaspoon Smoked Paprika
- 2 Cups Corn Kernels
- 1/2 Cup Chopped Sun Dried Tomatoes
- 6 Ounces Baby Spinach
- 6 Cups Chicken Broth
- 20 Ounce Package Tortellini
- 2 Cups Half & Half
- 1 Tablespoon Cornstarch
- Freshly Grated Asiago or Parmesan Cheese for serving
- Heat the oil in a large pot over medium heat.
- Add in the diced onion and cook, stirring occasionally for 3-4 minutes, until softened.
- Add in the garlic, basil, smoked paprika, corn, tomatoes, and spinach. Cook, stirring occasionally until spinach is beginning to become wilted, about 3 minutes.
- Pour in the chicken broth and tortellini. Bring to a boil, then reduce the heat and simmer for 3-4 minutes until tortellini is becoming soft.
- Measure the half & half, then stir in the cornstarch. Whisk into the soup and simmer 1 more minute to thicken.
- Remove the pan from the heat and serve the soup immediately with shredded cheese and bread as desired.