Street Corn Tortellini Soup
This street corn tortellini soup is a mash up of Italian tortellini soup with the bold flavor of Mexican street corn combined for a delicious and hearty soup the whole family will enjoy.
Servings: 6 Servings
Ingredients
- 4 ear of corn
- 32 ounce vegetable broth
- 1 cup heavy cream
- ¼ cup lime juice
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chili powder, divided
- ½ teaspoon cayenne pepper, divided
- ½ teaspoon paprika, divided
- 1 tablespoon olive oil
- 19 ounce Tortellini, frozen
- Optional: Cotija cheese, cilantro, Tajin
Instructions
- In a large pot, boil ears of corn for 5-7 minutes. Drain and let cool.
- Once corn has cooled, remove the corn from the cob.
- In a large frying pan, over medium heat, add olive oil.
- Add corn and sprinkle with ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of paprika.
- Remove from heat and set aside.
- Reserve 1 cup of pan roasted corn to add later.
- Add remaining corn to a food processor and purée. Add a splash of vegetable broth if needed.
- Once puréed, add to a large pan. Add in vegetable broth, heavy cream, and lime juice. Let simmer over medium heat.
- Add in tortellini and let cook until tortellini is heated through.
- Now, add in 1 cup of reserved corn and remaining seasonings.
- Let cook for an additional 2-3 minutes.
- Remove from heat, top with desired toppings, and serve immediately.
Notes
- To easily remove the corn from the cob, slice it in half. Then, place the flat side down on a cutting board and cut downward with a sharp knife, cutting the kernels about ¾ deep.
- Adding a splash of vegetable broth to the corn will help your food processor puree it more easily.
- Stir your corn constantly while roasting it in the pan. You want it to get nicely golden, not burned.