Creamy Tortellini Chowder

Creamy Tortellini Chowder




Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 + Servings

WHAT YOU NEED

• 400g Cheese Tortellini
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. Pepperoncini In Oil
• 2 Yellow Onions, chopped
• 3 stalks Celery, sliced
• 2 Carrots, peeled & sliced into rounds (About 1 C)
• 4 cloves Garlic, crushed & minced
• 2 Yellow Potatoes, peeled & cubed
• 3/4 C Frozen Green Peas
• 1 Tbsp. Sundried Tomatoes, chopped
• 3 Heaping Tbsp. AP Flour
• 3/4 C White Wine
• 5 C PC Plant-Based Chicken Broth
• 1/3 C Whipping Cream, room temp
• 2 Tbsp. Fresh Parsley, chopped
• 8 sprigs Fresh Thyme
• 1 Tsp. Onion Powder
• 1 Tsp. Salt-Free Sundried Tomato & Herb Seasoning
  
• A Few Dashes Nutmeg
• 1/2 Tsp. Vegeta Seasoning
• Sea Salt & Pepper
• Grana Padano, Parsley - Garnish

DIRECTIONS

• Bring a large pot of cold, salted water to a boil. Cook tortellini until al dente according to package directions. Strain and cool until service.
• Begin heating the butter, pepperoncini, and garlic, in a medium sized soup pot set to medium heat. Once heated, add half the thyme and let everything sizzle for about a minute before adding the onion, celery, carrot, sundried tomatoes, and a good pinch of salt & pep. Stir and cook 5 minutes. Add the potatoes, season again with s & p, cover, and continue to cook for about 5 mins. 
• Stir in the flour and continue to stir and cook another minute or two before pouring in the white wine. Simmer until wine is mostly reduced and then add the plant-based chicken broth. Bring to a boil and once boiled, remove the thyme and add the remaining 4 sprigs, nutmeg, onion powder, sprinkle of salt, & vegeta. Reduce heat, cover, and simmer 30 - 35 minutes.

• Remove cover and stir in the green peas. Continue to cook until peas are warmed through. Remove from heat and stir in the whipping cream, parsley, and taste for salt, adjusting if needed. Remove the thyme sprigs prior to service.
• For service, scoop a handful of noodles into a serving bowl and ladle soup over top. Garnish with fresh parsley and grana padano. ENJOY!

STORAGE - Soup can be refrigerated for up to 4 days. Keep the noodles separately packed and warm up as needed. I wouldn't recommend freezing the soup because the potatoes tend to fall apart and become incredibly mushy. 

HAPPY VEG