Tortellini Soup with Carrots, Peas and Leeks (adapted from Fine Cooking Nov. 2006)
1 large leek
1 tbs butter
3 cloves garlic finely chopped
2 or 3 carrots chopped
5 c veggie broth
8 oz package of cheese tortellini
1 c peas
salt and pepper to taste
1. trim and slice leeks, rinse well and drain.
2. melt butter in a large saucepan over med. heat. Add the garlic, leeks, and carrot. Season with salt and cook, stirring occasionally, until tender 5-10 min. Stir in pepper and cook about 20 seconds more, then add broth and bring to boil. Add tortellini and cook for about 3 min. Reduce heat to simmer and add the peas. Continue to simmer until the tortellini are cooks, about 3-5 min.
3. season to taste with salt and pepper, portion to bowls, top with the cheese of your choice, and enjoy!