Cheese Tortellini in Curried Coconut Milk

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 451 Calories

Ingredients

• 1 tablespoon butter
• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 1 tomato, chopped
• 1 ½ cups vegetable broth
• 1 (9 ounce) package cheese tortellini
• 1 tablespoon curry powder, or to taste
• 1 shallot, minced
• 2 pickled jalapeno pepper slices, minced

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.

Step 2

Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.

Step 3

Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.

Step 4

Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.