Have you ever browsed the produce aisle at your local farmers marker or grocery store and asked yourself, what is that? Recently I did so with leeks. So naturally, I started looking at recipes and decided to give it a go. Oh my word! This creamy leek and carrot tortellini soup recipe is so tasty. The leek enhances any soup, really, and compliments carrots so well. To me, there’s almost an anise taste that it gives off. I recently made a creamy leek and carrot bisque recipe and it seriously tasted like Zuppa Toscana (perfect for vegans and vegetarians).
The weather here in Pennsylvania has been a bit wild. I’m waking up to turn on the heater in the early am and ready to turn on the air conditioner by two pm. Crazy, right?! This is when this recipe comes to save the day. While enjoying all the warm sun we can, this dish comes together in about 30 minutes, thanks to rotisserie chicken and tortellini.
In case you’re wondering what a Leek looks like….here it is (right above). Leeks are part of the onion family, but heartier and perfect for soup recipes. We’re only eating the pale green ends and discarding (or saving to make some homemade broth) the dark leaves. Cut in in half, lengthwise. Make sure you then separate and rinse them well. Pat them dry and they’re ready to be chopped and cooked. 🙂
I recently scored a Pioneer Woman dutch oven on clearance for like $17 at Walmart, it’s been my go to pot for soups. But I admit, I think it’s time to upgrade to a larger dutch oven. If you have any recommendations, let me know in the comment section below.
What truly makes any soup a great soup is fresh vegetables and herbs. This vegetable is filled with leeks, celery, and carrots, but to make it a truly hearty dish, adding some tortellini the last few minutes is the key. If you love tortellini, you must check out our recent chicken enchilada tortellini soup recipe here.
I hope you give this recipe a try. I added a fresh dashes of paprika to mine for a bit of added smokiness. If there’s a certain recipe you’d like to see made, leave a comment below and don’t forget to subscribe!
If you want the easy recipe to make this creamy chicken leek and carrot tortellini soup recipe, here it is!
Ingredients:
2 large leeks, pale parts only, cut into ½ inch chunks
2 stalks of celery, cut into ½ inch chunks
3 peeled carrots, cut into ½ inch chunks
2 tablespoons of olive oil
1 tablespoon of unsalted butter
½ teaspoon of black pepper
2 teaspoons of dried tarragon leaves
¼ teaspoon of cayenne pepper
2 fresh twigs of thyme
9 cups of vegetable broth
4 cups of cooked chicken, shredded
14oz bag of three cheese tortellini
¼ cup of water
¼ cup of cornstarch
1 cup of half and half
Additional salt and pepper to taste, optional
Directions:
- In a large pot over medium high heat add in oil and butter. Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened. Next, add in celery, carrots and seasonings. Add in vegetable broth and lower heat to a simmer, cook for 20-25 minutes or until carrots are tender.
- While you’re waiting, in a small bowl whisk together water and cornstarch, set aside. Once carrots are tender remove thyme and add in chicken and tortellini, raise heat to medium high heat, and cook until tortellini has softened, about 4-6 minutes. Next add in cornstarch slurry and stir gently until broth has thickened, about 2 minutes. Turn off heat and allow soup to cool slightly before adding in half and half. Stir gently once and serve immediately.
Notes:
In order for the soup not to curdle add in half and half right before serving and do not over mix it.
Garnish with freshly grated Parmesan cheese and serve with toast and a salad.
Creamy Leek And Carrot Tortellini Soup Recipe
Ingredients
- 2 large leeks pale parts only, cut into ½ inch chunks
- 2 stalks of celery cut into ½ inch chunks
- 3 peeled carrots cut into ½ inch chunks
- 2 tablespoons of olive oil
- 1 tablespoon of unsalted butter
- ½ teaspoon of black pepper
- 2 teaspoons of dried tarragon leaves
- ¼ teaspoon of cayenne pepper
- 2 fresh twigs of thyme
- 9 cups of vegetable broth
- 4 cups of cooked chicken shredded
- 14 oz bag of three cheese tortellini
- ¼ cup of water
- ¼ cup of cornstarch
- 1 cup of half and half
- Additional salt and pepper to taste optional
Instructions
- Directions:
- In a large pot over medium high heat add in oil and butter. Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened. Next, add in celery, carrots and seasonings. Add in vegetable broth and lower heat to a simmer, cook for 20-25 minutes or until carrots are tender.
- While you're waiting, in a small bowl whisk together water and cornstarch, set aside. Once carrots are tender remove thyme and add in chicken and tortellini, raise heat to medium high heat, and cook until tortellini has softened, about 4-6 minutes. Next add in cornstarch slurry and stir gently until broth has thickened, about 2 minutes. Turn off heat and allow soup to cool slightly before adding in half and half. Stir gently once and serve immediately.
- Notes:
- In order for the soup not to curdle add in half and half right before serving and do not over mix it.
- Garnish with freshly grated Parmesan cheese and serve with toast and a salad.
Nutrition
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