Curried Tortelloni Soup

I tried this recipe on a whim a few years ago, not completely convinced my husband would like it. He isn’t a big fan of curry powder. But he loves this, helped in no small part, I suspect, by the peanut garnish.

This is somewhat of a treat, because of the high fat content of the coconut milk. But it is quite flavorful. Just sub another flavor of tortellini/tortelloni if you are mushroom-averse. I’ve used cheese as well as spinach.

The recipe is from Better Homes and Gardens’ Fresh and Simple Quick-Simmering Soups. The Fresh and Simple series is great, by the way. Slim volumes also are offered on grilling, salads, pasta and more. Unfortunately, they are getting hard to find.

Curried Tortelloni Soup

1 tbsp. cooking oil

1 medium shallot, finely chopped

1 fresh jalapeño pepper, seeded and finely chopped (optional)

2 tsp. mild curry powder

1 large garlic clove, minced

1 (14.5 oz.) can reduced-sodium chicken broth

1 (14.5 oz.) can unsweetened coconut milk (light is fine)

1 (9 oz.) package refrigerated or vacuum-packed mushroom tortellini (cheese or spinach is fine)

1 tbsp. fresh basil, snipped

1 medium tomato, chopped

Salt to taste

Peanuts for garnish

In a medium saucepan over medium heat, cook shallot, jalapeño, curry powder and garlic in hot oil about 1 minute or until shallot is tender.

Stir in chicken broth and bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.

Stir in coconut milk, tortellini and basil, turning up heat slightly. Cook and stir about 5 minutes more or until pasta is tender but still firm.

Stir in the tomato and cook until heated through, but do not boil. Taste and add salt if needed.

Top servings with peanuts as desired.

Serves 4.