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Tortellini Vegetable Chowder

8 servings


  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 red bell pepper, chopped
  • 2 cups fresh or frozen corn kernels
  • 2 cups low sodium chicken broth
  • ⅓ cup flour
  • 3 cups 1% milk
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup chopped fresh basil (or 1 teaspoon dried)
  • 8 ounces fresh or frozen cheese tortellini, cooked and drained
  • hot sauce, to taste (optional)


In a large saucepan, cook bacon over medium high heat for 1 – 2 minutes. Add the onion, celery and bell pepper. Cook for 5 minutes or until the vegetables are soft. Add the corn and broth. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes. In a separate bowl, gradually add milk to the flour, whisking until smooth. Pour into the vegetable mixture. Add the basil, salt, pepper and hot sauce. Cook, stirring occasionally, for 5 minutes, or until the soup thickens. Add the tortellini and serve.

Photography by Bill Nellans

Food styling by Jennifer Nellans


  • 259 calories
  • 5g fat (2g saturated fat)
  • 17mg cholesterol
  • 266mg sodium
  • 31g carbohydrate
  • 8g sugar
  • 2g fiber
  • 11g protein