Tortellini Soup with Corn & Leeks
I love to create dishes that include as many of my favorite ingredients as possible. Soups are a great way to accomplish this because they’re like blank canvases when it comes to flavor. Start with a chicken or vegetable broth base, add some seasonings, and you can pretty much fill in the rest with all of your favorites. I happen to love the flavor of leeks, so I’m using the root vegetable as a main flavor of this soup and finishing it off with sweet yellow corn and cheesy tortellini.
Yield: 4 servings Prep Time: 15 min Cook Time: 30 min 4 Tablespoons olive oil Heat the olive oil in a large stockpot over medium-low heat. Once hot, add the onion, garlic, leeks and salt. Let sweat for 6 to 8 minutes until the leeks begin to soften. Add the stock, frozen corn and black pepper and increase the heat to high. Let simmer for 5 minutes. Reduce the heat to medium, add the tortellini and cook an additional 10-12 minutes until tortellini are soft but not soggy. Serve warm, garnished with fresh parsley.
Tortellini Soup with Corn & Leeks
Ingredients:
1 cup diced onion
2 cups chopped leeks, white parts only
4 teaspoons minced garlic
½ teaspoon salt
8 cups low sodium chicken broth
2 cups frozen yellow corn
½ teaspoon black pepper
3 cups refrigerated cheese tortellini
Parsley for garnishDirections:
