Leek and Tortellini Soup with Green Peas

This brothy soup can provide some of the fluids needed to help the body fight off viruses during cold and flu season. 


  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks, white and pale-green parts only, coarsely chopped and rinsed well
  • 1 medium carrot, peeled, diced
  • 3 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cups low sodium vegetable broth
  • 10 oz frozen cheese tortellini
  • 1 ½ cups frozen green peas
  • ¼ cup grated parmesan cheese


  1. Heat oil in a medium stock pot over medium heat.
  2. Add the leeks and carrots. Sauté for about 6-8 minutes, until vegetables begin to get tender.
  3. Add garlic; sauté for about 1 minute.
  4.  Add salt, pepper, vegetable broth and bring to a simmer.
  5. Add tortellini and cook for the amount of time recommended on the package, about 5 minutes.
  6. Add the peas and turn off the heat.
  7. Ladle into bowls, garnish each bowl with parmesan cheese and serve.