Harvest tortellini chowder



15 min


10 cups (2.5 L)

* PLUS Cooking time: 13 minutes
Harvest tortellini chowder

Andreas Trauttmansdorff


  • 900-mL carton chicken broth , or 4 cups chicken bouillon
  • 796-mL can diced tomatoes
  • 4 garlic cloves , minced
  • 1/2 red onion , thinly sliced
  • 1 tbsp dried basil
  • 1 tbsp oregano leaves
  • 1 small butternut squash , or 500-g pkg squash pieces
  • 250 g green beans , about 4 cups
  • 1 yellow, orange or red bell pepper
  • 500-g bag frozen or fresh tortellini pasta , meat or cheese-filled


  • In a large saucepan set over high heat, combine chicken broth with tomatoes and juice, garlic, onion, basil and oregano. Bring to a boil, stirring occasionally.
  • Meanwhile, peel squash, then cut into 1/2-inch (1-cm) pieces. Stir into tomato mixture. Boil, uncovered, stirring often, 8 minutes. Meanwhile, trim beans, then slice into thirds. Chop pepper.
  • After mixture has boiled and squash is fairly tender, add beans, pepper and tortellini. Stir often until pasta is cooked and beans are tender, 5 to 10 more minutes. Ladle into bowls. Great with chunks of focaccia bread for dunking. Soup keeps well, covered and refrigerated, up to 3 days or freeze up to 2 months. Tortellini soaks up liquid as it sits, so add more chicken broth or water when reheating.

Nutrition (per serving)

  • Calories
  • 135,
  • Protein
  • 6.1 g,
  • Carbohydrates
  • 23.5 g,
  • Fat
  • 2.3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 601 mg.

This makes a big batch of hearty soup! Tuck smaller portions in the freezer for a comforting lunch or a speedy warm-you-up dinner after football or hockey.