Tortellini Soup With Carrots, Peas And Leeks

• 2 whole Medium Leeks
• 1 Tablespoon Butter
• 3 cloves Garlic, Finely Chopped (about 1 Tablespoon)
• 1 whole Carrot, Peeled And Finely Diced
• 2 teaspoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 5 cups Low-salt Canned Or Homemade Chicken Broth, Or More As Needed
• 8 ounces, weight Frozen Cheese Tortellini
• 1 cup Frozen Peas
• 1 Tablespoon Italian Parsley, Chopped
• 1/2 cups Freshly Grated Parmigiano-Reggiano Or Grana Padano Cheese

1. Trim 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.
2. Melt the butter in a 4-quart saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, about 5-7 minutes. It's okay if the vegetables brown lightly. Stir in 1/4 teaspoon pepper and cook for about 20 seconds, then add the 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 and parsely. Continue to simmer until the tortellini are cooked, about 3 to 5 minutes.
3. Season to taste with more salt and pepper. Portion the soup into warm bowls, top each with some of the cheese and serve.

leeks, butter, garlic, carrot, kosher salt, freshly ground black pepper, lowsalt, frozen peas, italian parsley, freshly grated parmigianoreggiano

Taken from tastykitchen.com/recipes/soups/tortellini-soup-with-carrots-peas-and-leeks/ (may not work)