Mushroom Tortellini in Curry Cream

*Asha*'s Note:

From Dinnertime Express. Quick cooking soup with wonderful aroma.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 shallot , finely chopped
• 1 fresh jalapeno pepper , seeded and finely chopped
• 2 teaspoons curry powder
• 1 garlic clove , minced
• 1 tablespoon cooking oil
• 1 (14 ½ ounce) can reduced-sodium chicken broth
• 1 (14 ounce) can unsweetened coconut milk
• 1 (9 ounce) package refrigerated mushroom tortellini
• 1 tablespoon fresh basil , snipped
• 1 medium tomato , chopped

Directions:

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

Reviews

[Aunt Cookie]

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!

[chia]

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.

[Susie D]

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!