This nourishing, vibrant soup is on the table quickly, making it the perfect weeknight meal.
We call for cheese tortellini, but you could easily swap in your favorite kind.
Add onion and leeks; cook, stirring occasionally, until translucent and tender, 3 to 5 minutes.
Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Stir in basil, salt and pepper.
Add broth and Parmesan rind.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Cover and bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer.
Add tortellini; cover and cook until al dente, about 4 minutes.
Remove and discard the Parmesan rind.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Divide the soup among 6 bowls.
Top each with 2 teaspoons Parmesan and serve with a lemon wedge.
To make ahead
Refrigerate in an airtight container for up to 5 days.
Add more broth, if necessary, when reheating.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
