Tortellini Soup with Carrots, Peas & Leeks

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network