Ingredients

• 0.67 cups chopped onion
• 0.5 cups chopped red bell pepper
• 0.33 cups chopped green chile pepper
• 2 tablespoons minced garlic
• 1 jalapeno pepper , seeded and diced
• 1 tablespoon margarine
• 3 cups vegetable broth
• 2 cups peeled and cubed potatoes
• 1 teaspoon ground cumin
• 0.5 teaspoons salt
• 0.13 teaspoons ground black pepper
• 0.13 teaspoons ground red pepper
• 2 cups cheese tortellini
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 , 15 ounce
• 1 pint half-and-half cream

Instructions

1. 1 In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2. 2 Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4. 4 In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

Nutrition per serving