Need an easy one-pot recipe to get dinner sorted quickly on a chilly day? Try this Smoked Salmon Chowder with Tortellini recipe! Essentially, it’s a one-pot pasta soup recipe that’s creamy, savoury, and perfectly hearty to enjoy. It seriously couldn’t get cosier and more comforting with the soft potatoes soaking up the smoky flavours and biting into creamy little bundles of tortellini.
As per usual, I like to add my own little twists to the recipe. For instance, I used ghee over butter for extra flavour depth, as well as added red chillies for a little spike of flavour. You can totally just use regular salmon over smoked salmon but we love that extra smokiness and flavour. And of course, if you don’t fancy the tortellini or pasta, you can totally just have it as a regular soup! Either way, serve it with some garlic bread and you can have a lovely dinner served on the table in 30 minutes.
How to make Smoked Salmon Chowder with Tortellini
Ingredients
- Ghee / Butter – I like to use ghee for more flavour depth
- Tortellini – I used spinach ricotta tortellini but any flavour of your choice works
- Smoked Salmon – an extra smokiness than regular salmon
- Potatoes – any floury potatoes
- Onion, Garlic – the aromatics
- Red Chillies – optional, to add a little kick of spice
- Oregano
- Salt & Black Pepper – to taste
- Fish Stock & Chicken Stock – from bouillon cubes
- Scallions or Chives – for garnish
Recipe notes
- Why do I use ghee over butter? Because ghee has a more concentrated buttery taste and an extra nutty touch that adds another dimension of flavour depth. If you don’t have ghee at home, it’s completely fine to just use butter. It’s more of a personal preference.
- You can, of course, use regular salmon fillets but smoked salmon gives a lovely smokiness to taste.
- A lot of chowder recipes use bacon for a flavour boost. If you fancy, you can totally throw in some diced turkey rashers or beef bacon into the recipe as well. Or crisp them up as a topping to the dish!
- If you’re not serving this straightaway, leave cooking the tortellini at the very end till you’re ready to serve. This is because the pasta would soak up the liquids and turn soggy if being left in the soup for too long.
One-Pot Tortellini Smoked Salmon Chowder
Ingredients
- 1 tbsp Butter / Ghee
- 2 cloves Garlic chopped
- 2 Red Chillies
- 1 Onion chopped
- 250 g Potatoes chopped into chunks
- Salt & Black Pepper to taste
- 1 tsp Oregano
- 1½ cup Fish Stock
- 1½ cup Chicken Stock
- ¼ cup Double Cream
- 85 g Smoked Salmon sliced
- 150 g Tortellini
- Chives / Spring Onions for garnish
Instructions
- Melt ghee/butter in a large pot over medium heat. Saute garlic for 1-2 minutes until fragrant.1 tbsp Butter / Ghee, 2 cloves Garlic
- Add onions and red chillies (if using). Cook for 5 minutes until golden.1 Onion, 2 Red Chillies
- Stir in the potatoes and season with oregano, salt & black pepper.250 g Potatoes, 1 tsp Oregano, Salt & Black Pepper
- Add in both fish stock and chicken stock. Bring to a boil then turn the heat down to a simmer for 10-15 minutes until the potatoes are soft & tender.1½ cup Fish Stock, 1½ cup Chicken Stock
- Stir in smoked salmon slices then add in tortellini and double cream. Let simmer for another 3-5 minutes until the tortellini is cooked through.¼ cup Double Cream, 85 g Smoked Salmon, 150 g Tortellini
- Garnish with chopped chives or spring onions and serve immediately.Chives / Spring Onions
Notes
- Ghee has a more concentrated buttery taste and an extra nutty touch that adds another dimension of flavour depth. If you don’t have ghee at home, it’s completely fine to just use butter. It’s more of a personal preference.
- You can, of course, use regular salmon fillets but smoked salmon gives a lovely smokiness to taste.
- If you’re not serving this straightaway, leave cooking the tortellini at the very end till you’re ready to serve. This is because the pasta would soak up the liquids and turn soggy if being left in the soup for too long.
- A lot of chowder recipes use bacon for a flavour boost. If you fancy, you can totally throw in some diced turkey rashers or beef bacon into the recipe as well (in step 1 before the garlic). Or crisp them up as a topping to the dish!
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