Tortellini Soup with Carrots, Peas & Leeks

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

Ingredients

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