Go Back
one plain bowl of lightly green creamy pea and leek soup with whole folded ring-shaped cheese tortellini and round green peas visible in the broth, with no ravioli squares, gnocchi, sausage, tomatoes, spinach leaves or garnish
Rachel Kim

Creamy Tortellini Soup

Blend some peas with the softened leeks to make a light green cream broth, leaving the remaining peas whole beside the cheese tortellini. The filled pasta cooks directly in that finished base and only needs its package cooking time. Keep the simmer gentle and stir with a broad spoon so the folds stay intact. This meatless soup has no tomato, sausage or spinach, giving the sweet peas and Parmesan a clear place around the pasta. Serve it as soon as the tortellini are tender; a filled pasta that keeps sitting in hot liquid eventually absorbs the broth and loses the shape you wanted in the bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 medium leeks white and light green parts only, sliced and washed
  • 1 garlic clove minced
  • 4 cups low-sodium vegetable broth
  • 2 cups frozen peas divided
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 9 oz refrigerated cheese tortellini
  • 1/3 cup finely grated Parmesan

Method
 

  1. Melt butter in a soup pot over medium-low heat and cook leeks for 8 minutes until soft without browning. Stir in garlic for 30 seconds.
  2. Add broth, 1 cup peas, salt and pepper. Simmer for 8 minutes, then remove from the heat and blend until smooth with an immersion blender.
  3. Stir in cream and return to a gentle simmer. Add tortellini and remaining peas and cook for 3 to 5 minutes, or the pasta package time, stirring carefully until the pasta is tender.
  4. Turn off the heat and stir in Parmesan until melted. Divide among 4 bowls and serve immediately with whole peas and tortellini visible in each portion.