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!
Freshly Grated Asiago or Parmesan Cheese for serving
Instructions
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.
Video
Notes
NOTE: If your sun dried tomatoes aren't packed in oil, just use the same amount of olive oil or butter instead.NOTE: You can use fresh, frozen (doesn't need thawed), or canned (drained) corn in this recipe.