Tortellini Soup with Corn and 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.


Tortellini Soup with Corn & Leeks

Yield: 4 servings

Prep Time: 15 min

Cook Time: 30 min


4 Tablespoons olive oil
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 garnish


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.


  1. 1

    Cassie says

    I’m super curious about this PLUS I have fridge ravioli right now. Oooooh.
    I’d never considered putting ravioli or tortellini or anything in soup.

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