Recipes › Pasta › Tortellini Chowder Recipe

Tortellini Chowder Recipe

Recipe by Pedro M. A. Neves

This creamy Italian-inspired tortellini chowder combines tender cheese tortellini with a rich, vegetable-laden broth finished with fresh cream and Parmigiano-Reggiano. It bridges Italian pasta tradition with the comforting heft of a classic chowder, creating a warming main course that's both sophisticated and deeply satisfying. Perfect for cool evenings when you want something hearty but not overly heavy.

Ingredients

• 400 g fresh cheese tortellini (14 oz)
• 60 ml olive oil (1/4 cup)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 200 g diced potatoes (7 oz)
• 150 g diced zucchini (5 oz)
• 100 g fresh spinach, roughly chopped (3.5 oz)
• 1 liter chicken or vegetable stock (4 cups)
• 200 ml heavy cream (3/4 cup)
• 100 g diced pancetta or bacon (3.5 oz)
• 80 g freshly grated Parmigiano-Reggiano (3 oz)
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon red pepper flakes (optional)
• Sea salt and freshly cracked black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced pancetta and cook for 3-4 minutes until fat begins to render, stirring occasionally.

2. Add diced onion, carrot, and celery to the pancetta. Sauté for 5-6 minutes, stirring frequently, until vegetables begin to soften and onion turns translucent.

3. Stir in minced garlic and cook for 1 minute until fragrant, then add diced potatoes and zucchini. Season with salt, pepper, and red pepper flakes if using.

4. Pour in the chicken or vegetable stock and add bay leaves and fresh thyme. Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes until potatoes are nearly tender.

5. While the soup simmers, bring a separate pot of salted water to a boil. Add tortellini and cook according to package directions (typically 3-4 minutes for fresh), then drain and set aside.

6. Add the cooked tortellini to the simmering broth along with the chopped spinach. Stir gently and cook for 2 minutes until spinach wilts.

7. Pour in the heavy cream and stir to combine. Simmer gently for 3-4 minutes, stirring occasionally, until the chowder is creamy and heated through. Do not boil.

8. Remove from heat and stir in most of the grated Parmigiano-Reggiano, reserving some for garnish. Taste and adjust seasoning with salt and pepper as needed.

Substitutions

• Replace heavy cream with crème fraîche or full-fat coconut milk for a tangy or dairy-free alternative
• Substitute pancetta with crispy prosciutto or omit entirely for a vegetarian version
• Use butternut squash or sweet potato instead of zucchini for deeper autumn flavors
• Replace spinach with kale, arugula, or Swiss chard for different leafy green options

Tips

• Do not boil the cream; gentle simmering prevents it from breaking and keeps the texture silky
• Cook tortellini separately to prevent it from becoming mushy in the broth; add it near the end
• For a lighter version, replace half the heavy cream with whole milk or omit it entirely for a brothier chowder
• Make this soup a day ahead and refrigerate; reheat gently on low heat, adding a splash of stock if it thickens too much

While chowder is not traditionally Italian, this recipe honors both Italian pasta heritage and the European tradition of creamy vegetable soups. Tortellini—filled pasta parcels originating in Emilia-Romagna—become a refined addition to a rustic soup format, creating a modern fusion that respects both culinary traditions.

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