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Tortellini Soup with Carrots, Peas & Leeks

Joanne Smart
  • minutes
  • Serves

INGREDIENTS

1/2

Carrot, peeled and finely diced (2 tbs.), medium

3 cloves

Garlic

2

Leeks, medium

1 cup

Peas, frozen

5 cups

Chicken broth, low-salt canned

8 oz

Cheese tortellini, frozen

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Butter, unsalted

1/4 cup

Parmigiano-reggiano or grana padano