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+ servings

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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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