Tortellini Soup with Vegetables

Don’t you just love spring? It is the time of year when the world comes to life again!

Those beautiful spring flowers are breaking through the ground, buds are forming on the trees and the birds are migrating north again. During March and April we see hundreds of bird species in this area as they stop by on their migration to Northern Ontario. Someone told me they stop for a rest after crossing the great lakes.

Some of the species stay with us until winter adding life and music to the landscape.  As soon as I hear the sound of birds outside my window in the early morning, I know the weather is changing.

Another great thing about spring is the burst of colour. The grass turns green all of a sudden and the drab greys of winter disappear. It’s time to pull out our bright spring wardrobe and pack away our winter woolies for another season.

This colourful soup reminds me spring. I used multi-coloured tortellini to add extra flavour and colour to the vegetables.

Tortellini Soup with Vegetables

Makes 4 servings


2 medium leeks
3 cloves garlic, finely chopped
1 medium carrot, peeled and finely diced
6 cups low-sodium chicken broth
8 oz. frozen cheese tortellini
1 cup frozen peas
1 tbsp. butter
Kosher salt and freshly ground black pepper
¼ cup freshly grated parmesan cheese



Trim off the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain.

Melt the butter in a 4 quart saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple of pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes.

Stir in ¼ tsp. black pepper and cook about 20 seconds, then add chicken broth and bring to a boil.

Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked 3 to 5 minutes.

Season to taste, with salt and pepper.

Serve in warm bowls and top each bowl with some parmesan cheese.

Recipe adapted from the Best of Fine Cooking Pasta



3 thoughts on “Tortellini Soup with Vegetables

  1. We all need a nice burst of color this time of the year. I have had a similar dish when visiting Italy…it was delicious as I’m sure yours was.

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