Tortellini Soup with Carrots, Peas & Leeks

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network