Tortellini Soup with Carrots, Peas & Leeks

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


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


Best Wine Deals

See More Deals

Snooth Media Network