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

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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