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.

Soup

Tortellini Soup with Corn and Leeks

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings

Ingredients 

  • 4 Tablespoons olive oil
  • 1 cup diced onion
  • 2 cups chopped leeks, white parts only
  • 4 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 8 cups low sodium chicken broth
  • 2 cups frozen yellow corn
  • 1/2 teaspoon black pepper
  • 3 cups refrigerated cheese tortellini
  • Parsley for garnish

Instructions 

  • 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.
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Nutrition

Calories: 568kcal, Carbohydrates: 67g, Protein: 25g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 789mg, Potassium: 724mg, Fiber: 6g, Sugar: 9g, Vitamin A: 945IU, Vitamin C: 13.4mg, Calcium: 172mg, Iron: 4.5mg

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Comments

  1. 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.