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Tortellini Soup with Carrots, Peas & Leeks

by Joanne Smart

read reviews (5)

Serves four.

To learn more, read the article:
Warming Soups and Stews

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cheese tortellini leeks Parmigiano Reggiano more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 81 , pp. 98c

November 1, 2006

user reviews

Rate this Recipe

by zebraz103, 1/19/2012This 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.

by kindred, 3/13/2010Very tasty. Simple flavors, light and fresh.

by Drillerdave, 10/17/2009Refreshing and a great twist on tortellini soup, we added shredded roasted chicken and it became an instant main course.

by DebinMI, 3/14/2008Simple, easy and perfect for when you're in a hurry. I served this with Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing. Nice weeknight dinner.

by mgssts63, 1/13/2008Nice, easy, light soup.

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