Lunch: Tortellini Soup with Corn and Leeks

I love to create dishes that include as many of my favorite ingredients as possible. Soups are a great way to accomplish this because they’re like blank canvases when it comes to flavor. Start with a chicken or vegetable broth base, add some seasonings, a

Ingredients

4 Tablespoons olive oil
1 cup diced onion
2 cups chopped leeks, white parts only
4 teaspoons minced garlic
1/2 teaspoon salt
8 cups low sodium chicken broth
2 cups frozen yellow corn
1/2 teaspoon black pepper
3 cups refrigerated cheese tortellini
Parsley for garnish

Instructions

Heat the olive oil in a large stockpot over medium-low heat. Once hot, add the onion, garlic, leeks and salt. Let sweat for 6 to 8 minutes until the leeks begin to soften.
Add the stock, frozen corn and black pepper and increase the heat to high. Let simmer for 5 minutes.
Reduce the heat to medium, add the tortellini and cook an additional 10-12 minutes until tortellini are soft but not soggy.
Serve warm, garnished with fresh parsley.

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