For the tortellini in leek top sauce, wash the leeks and cut them either into fine rings or into small pieces, as desired. Peel and finely chop the garlic.
Cook the tortellini al dente according to package directions, strain and set aside. Sauté the sliced leek in a little oil for a few minutes (until the leek has softened), add the garlic and sauté briefly.
Deglaze with whipping cream and bring to the boil. Stir in the Parmesan cheese and season the sauce with salt, pepper and basil.
When the sauce has thickened a bit, remove the pot from the heat and stir in the tortellini. Let stand briefly and serve hot.