Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
This is my go to light soup. I use green onions instead of leeks and I actually like it better.
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.
Very tasty. Simple flavors, light and fresh.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?