Tortellini Soup with Carrots, Peas & Leeks

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


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