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 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 4servings
Ingredients
4Tablespoonsolive oil
1cupdiced onion
2cupschopped leeks, white parts only
4teaspoonsminced garlic
1/2teaspoonsalt
8cupslow sodium chicken broth
2cupsfrozen yellow corn
1/2teaspoonblack pepper
3cupsrefrigerated 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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