Tortellini Soup with Carrots, Peas & Leeks

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


  • 1 cup frozen peas
  • 8 oz. frozen cheese tortellini
  • Freshly ground black pepper
  • 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
    • 5 cups low-salt canned chicken broth
    • Kosher salt
    • ½ medium carrot, peeled and finely diced (2 Tbs.)

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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