Tortellini Soup with Carrots, Peas & Leeks

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


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

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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