Deliciously Creamy Curry-Coconut Cheese Tortellini

1. Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.

2. 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.

3. 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.

4. Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Cook’s Notes:

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.