Tortellini Soup With Carrots, Peas And Leeks Recipe

Name: Tortellini Soup With Carrots, Peas And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Leeks; 1 Tablespoon Butter; 3 cloves Garlic, Finely Chopped (about 1 Tablespoon); 1 whole Carrot, Peeled And Finely Diced; 2 teaspoons Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 5 cups Low-salt Canned Or Homemade Chicken Broth, Or More As Needed; 8 ounces, weight Frozen Cheese Tortellini; 1 cup Frozen Peas; 1 Tablespoon Italian Parsley, Chopped; 1/2 cups Freshly Grated Parmigiano-Reggiano Or Grana Padano Cheese

Servings: persons

2 whole Medium Leeks
1 Tablespoon Butter
3 cloves Garlic, Finely Chopped (about 1 Tablespoon)
1 whole Carrot, Peeled And Finely Diced
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
5 cups Low-salt Canned Or Homemade Chicken Broth, Or More As Needed
8 ounces, weight Frozen Cheese Tortellini
1 cup Frozen Peas
1 Tablespoon Italian Parsley, Chopped
1/2 cups Freshly Grated Parmigiano-Reggiano Or Grana Padano Cheese

1
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.
2
Melt the butter in a 4-quart saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, about 5-7 minutes. It's okay if the vegetables brown lightly. Stir in 1/4 teaspoon 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 and parsely. Continue to simmer until the tortellini are cooked, about 3 to 5 minutes.
3
Season to taste with more salt and pepper. Portion the soup into warm bowls, top each with some of the cheese and serve.

869

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Medium Leeks, 1 Tablespoon Butter, 3 cloves Garlic, Finely Chopped (about 1 Tablespoon), 1 whole Carrot, Peeled And Finely Diced, and more.

Yes, Tortellini Soup With Carrots, Peas And Leeks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortellini Soup With Carrots, Peas And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions