Here is a delicious soup I love to make. The leeks give it such a lovely flavor. 

1 pkg dried cheese tortalini pasta, cooked al dente
1 qt free range organic chicken stock (Trader Joe's) vegetable stock may be substituted
1 small leek, finely chopped
1 carrot, diced
1 cup frozen organic peas
1 Tsp dried parsley (or tbsp fresh)
1/2 tsp dried basil
Salt and pepper

In a large pot sauté the leek and carrot in a bit of olive oil. Let the leeks become transparent but try not to brown. Add the broth, scrape bottom of pot to get all the bits incorporated. Add peas and herb and pasta, adjust seasoning and return to a boil.   Remove from heat. Let sit covered for a bit so the pasta can absorb the flavors. Garnish with grated Parmesan. 
Serve with a salad and a crusty bread. 

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