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