When I visited a house in our neighborhood that was decorated for the Christmas holiday and outfitted in period attire, I was handed this recipe. The first tree for decorating was brought to the region in 1821 by a German settler, who also performed the customary Yule Log ceremony and served wassail punch.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 1 (9 ounce) package cheese tortellini
- 1 tablespoon butter
- 1 shallot, minced
- 1 tablespoon curry powder, or to taste
- 1 ½ cups vegetable broth
- 1 (14 ounce) can coconut milk
- 1 tomato, chopped
- 2 pickled jalapeno pepper slices, minced
- salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
- 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.
- 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.
- Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
- Dried tortellini can be substituted for fresh tortellini. Green onions can be substituted for shallot.
- This will be thin, the consistency of a soup. We like the soup with more liquid, as it is so tasty. I tend to add more broth and coconut milk. Additionally the spice of the soup can be adjusted by increasing or decreasing the amount of curry and jalapenos.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 23 g |
| Sodium | 459 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great soup thank you for sharing! I made according to recipe with just a few changes: Exclude diced tomatoes 1 finely diced fresh jalapeno seeds and membrane removed. 1/2 to 3/4 cup finely diced red bell pepper And 1 bunch of fresh basil snipped into soup pot just before serving Delicious!
Really delicious! First time, I followed the recipe exactly, and it was wonderful. Second time, I made a few adjustments based on our own tastes and the ingredients I had on hand: Used chicken stock instead of vegetable, sauteed about 1/2 lb of mushrooms, two fresh jalapenos, and 1 cup sweet onions in the butter, added 1 tsp. garam masala along with the curry powder, used crushed tomatoes instead of fresh, and added chopped fresh spinach when adding the tortellini. This soup can take many adjustments, based on your own stash, but it is terrific just as written. We’ll enjoy this one often.
I only used 1can of coconut milk and added tomato for a little color. Delicious and definitely making again.
I normally don’t alter recipes so much, but I was looking for something a little different when I ran into this recipe. I make a curry stew that’s similar to this, so I decided to leave the coconut milk & tomatoes out due to the similarity of the stew recipe I use. I’m not a fan of spicy, so I left out hte jalapeno pepper slices out. I added mushrooms since I had them on hand. I realize this ended up being a different style dish, but I was looking for inspiration for a curry dumpling soup I had recently and the coconut milk would have changed the whole thing for me. This was so delicious. Thank you for sharing!
I thought this was a fantastic recipe! I doubled it so I could share with my neighbors. I did not have shallots or jalapenos so I substituted those for minced onion and sriracha/black pepper blend. I also used chicken broth instead of vegetable broth. I ended up putting in an extra tablespoon of curry powder and garam masala seasoning. After adding the tortellini, I added shredded coconut and a dash of shredded Asiago after serving. It had the perfect blend of spicy/sweetness I was looking for. Thanks so much for this recipe.
This was delicious! My family all loved it! Will keep in my rotation for sure. I doubled the recipe but used one can of coconut milk only… all I had at home. I also added extra tortellini, a whole pint of mushrooms and a 1/2 tsp of cayenne. With the extra tortellini, it could use more broth, so I’ll add more vegetable stock next time. Can’t wait to make this again. Great recipe!
So glad I found this recipe – it’s been a -40 Celsius day today in Manitoba and the boyfriend had a cold. This hit the spot! Variations I did: – Used Earth Balance Soy Free Margarine in place of butter – Added 1 package of sliced mushrooms at the stage with the shallots – Added 2 TBSP of curry powder instead of 1 – Added less than a TSP of cayenne powder along with curry powder – Added 1 TBSP of flour to help thicken the soup (added this at time of adding curry powder and cayenne powder – just make sure to stir well to get it all mixed with the shallots and mushrooms) – Added 1 package of baby kale to pot after coconut milk was added – Added canned tomatoes instead of fresh (after baby kale had wilted down) Delicious, hearty and will be making this regularly! Thank you for the recipe!
1.6.16 Made exactly as written and then added more curry powder and jalapeños to suit our tastes. You definitely will need the salt and pepper, as it really brings out the soup’s flavor. This is a very mellow/mild soup with interesting layers of flavor. Garnished with some chopped cilantro and served with some fresh cantaloupe for a nice lunch.