Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tortellini Soup with Carrots, Peas & Leeks

Scott Phillips

Servings: four.

Ingredients

  • 2 medium leeks (12 oz. untrimmed)
  • 1 Tbs. unsalted butter
  • 3 cloves garlic, finely chopped (about 1 Tbs.)
  • 1/2 medium carrot, peeled and finely diced (2 Tbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups low-salt canned chicken broth
  • 8 oz. frozen cheese tortellini
  • 1 cup frozen peas
  • 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 310
      Fat Calories (kcal): 90
      Fat (g): 9
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 35
      Sodium (mg): 540
      Carbohydrates (g): 43
      Fiber (g): 4
      Protein (g): 17

Preparation

  • 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 salt and cook, stirring occasionally, until tender, 5 to 7 minutes. (It’s fine if the vegetables brown lightly.) Stir in 1/4 tsp. pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.
  • Season to taste with salt and pepper. Portion the soup into warm bowls, top each with some of the cheese, and serve.

Make Ahead Tips

You can make most of the soup ahead, but don’t add the tortellini until you’re ready to eat or they’ll become mushy.

Reviews

Rate or Review

Reviews

  • SarahEllsworth | 01/19/2012

    This soup was excellent. It is light and refreshing, and incredibly easy (and quick!) to prepare. It is perfect for lunch, or add shredded chicken for a more robust dinner version. The small amount of leftovers we had was quickly consumed - we enjoyed this soup very much and will definitely make it again.

  • kindred | 03/13/2010

    Very tasty. Simple flavors, light and fresh.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks