Tortellini Soup with Carrots, Peas & Leeks

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


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