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 a surprisingly delicious combination! We serve it with bread sticks or garlic bread.
Ingredients
- cheese tortellini: 1 pack (9 ounce pack)
- butter: 1 Tbsp
- shallot: 1 piece (minced)
- curry powder: 1 Tbsp (to taste)
- ½ cups vegetable broth: 1 piece
- coconut milk: 1 can (14 ounce can)
- tomato: 1 piece (chopped)
- pickled jalapeno pepper slices: 2 piece (minced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
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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.
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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.
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Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
