Tortellini Soup with Carrots, Peas and Leeks

Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain.

Melt the butter in a 4-quart saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, about 5-7 minutes. It’s okay if the vegetables brown lightly. Stir in 1/4 teaspoon pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas and parsely. Continue to simmer until the tortellini are cooked, about 3 to 5 minutes.

Season to taste with more salt and pepper. Portion the soup into warm bowls, top each with some of the cheese and serve.