Tortellini Chowder

Ingredients and Weight:

• 1 pound frozen cheese tortellini
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 3 cups clam juice
• 1 cup milk
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup potato, diced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (medium)

Preparation Method Steps:

1. Heat the olive oil over medium heat in a large Dutch oven or soup pot.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Pour in the chicken broth, clam juice, and milk. Bring to a boil.
5. Add the tortellini, celery, carrots, potato, and parsley. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender and the tortellini are cooked through.
6. Season with salt and pepper to taste. Serve hot.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 15 grams
• Carbohydrates: 50 grams
• Fat: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and flavorful
• Hearty and filling
• Perfect for a cold winter day
• Can be made ahead of time and reheated
• Easily customizable with different vegetables and seasonings

User Comments:

• "This was delicious! I love the combination of the tortellini and the chowder base."
• "This is a great way to use up leftover tortellini. It's so satisfying and comforting."
• "I added some chopped bacon to this recipe and it was amazing!"

Special Precautions and Tips:

• If you don't have clam juice, you can substitute fish stock or water.
• To make this dish vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
• This recipe can be doubled or tripled to feed a larger crowd.
• Leftover chowder can be stored in the refrigerator for up to 3 days.