Tortellini Soup with Carrots, Peas & Leeks is a comforting and flavorful dish that combines tender cheese-filled tortellini with a medley of vegetables. The soup is easy to prepare and makes for a satisfying meal.
To start, the leeks are thinly sliced and sautéed along with garlic and diced carrot in a bit of butter. This imparts a lovely aromatic base to the soup, enhancing the overall flavor. The vegetables are cooked until tender, allowing their natural sweetness to develop.
Next, chicken broth is added to the pot and brought to a boil. The broth infuses the soup with savory richness and provides a comforting base. Frozen cheese tortellini is then added and cooked until tender, which takes just a few minutes. The tortellini adds a delightful cheesy bite to the soup.
To brighten up the dish, frozen peas are stirred in and simmered until they are tender and vibrant. The peas add a pop of color and freshness to the soup, complementing the other flavors.
The soup is seasoned with salt and pepper to taste, ensuring a well-balanced and flavorful result. Finally, the soup is ladled into bowls and topped with freshly grated Parmigiano-Reggiano or Grana Padano cheese. The cheese adds a touch of richness and depth of flavor, enhancing the overall enjoyment of the soup.
Tortellini Soup with Carrots, Peas & Leeks is a comforting and satisfying meal that is perfect for colder days or when you’re in need of some nourishing comfort food. It’s a versatile recipe that can be easily adapted by adding other vegetables or herbs according to your preference.
SERVES: 4
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 lower-salt canned chicken broth
- 8 oz. frozen cheese tortellini
- 1 cup frozen peas
- 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
INSTRUCTIONS:
- 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-quart 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.
NUTRITIONAL INFORMATION:
PER SERVING
- 310 CALORIES | 17G PROTEIN | 43G CARB | 9G TOTAL FAT | 4.5G SAT FAT |
2.5G MONO FAT | 1G POLY FAT | 35MG CHOL | 540MG SODIUM | 4G FIBER
NOTE:
- 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.
