One-Pot Wednesdays: Tortellini Soup

Kim Conte

Here's yet another one-pot recipe in which to use up all those fresh summer veggies: One-Pot Tortellini Soup with Carrots, Peas, and Leeks.

I made a big pot of it over the weekend, and plan to eat it for lunch all week long.

Tortellini Soup With Carrots, Peas, and Leeks from The Way the Cookie Crumbles

2 medium leeks (12 ounces untrimmed)

1 tablespoon unsalted butter

3 cloves garlic, finely chopped (about 1 tablespoon)

1/2 medium carrot, peeled and finely diced (2 tablespoons)



5 cups broth (chicken or vegetable)

8 ounces fresh or frozen cheese tortellini

1 cup frozen peas

1/4 cup grated Parmesan cheese

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. Stir in 1/4 teaspoon pepper and cook for about 20 seconds, then add the 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. Serve topped with Parmesan cheese.

Don't miss these additional summertime one-pot meals from around CafeMom:

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