Tortellini Soup with Carrots, Peas & Leeks

Ingredients

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

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