Tortellini Soup with Carrots, Peas & Leeks

Tortellini Soup with Carrots, Peas & Leeks
Photo by Scott Phillips


  • Freshly ground black pepper
  • 5 cups low-salt canned chicken broth
  • Kosher salt
  • 3 cloves garlic, finely chopped (about 1 Tbs.)
  • 1 Tbs. unsalted butter
  • ¼ cup freshly grated Parmigiano-Reggiano or Grana Padano
  • 2 medium leeks (12 oz. untrimmed)
  • + 3 more ingredients
    • 8 oz. frozen cheese tortellini
    • ½ medium carrot, peeled and finely diced (2 Tbs.)
    • 1 cup frozen peas

Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain. Melt the butter in a 4-qt. saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of ...

View full recipe at Fine Cooking


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