Cheese Tortellini in Curried Coconut Milk

Ingredients

• 1 (9 ounce) package cheese tortellini
• 1 tablespoon butter
• 1 shallot, minced
• 1 tablespoon curry powder, or to taste
• 1 1/2 cups vegetable broth
• 1 (14 ounce) can coconut milk
• 1 tomato, chopped
• 2 pickled jalapeno pepper slices, minced
• Salt and ground black pepper to taste

Directions

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

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.

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.

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