Defrost peas at room temperature. Clean and wash the leek. Peel and wash carrots. Clean the celery. Cut vegetables into cubes. Heat oil in a pot. Sauté vegetables in hot oil for about 3 minutes.
After 2 minutes add tomato paste and mix. Fill up with stock and bring to the boil. Add tortelloni to the stock, bring to the boil and cook for about 2 minutes. Season to taste with salt and pepper. Baguette tastes good with it.