Made with leftover turkey and cheese tortellini, this Italian Turkey Tortellini Soup is full of warm and cozy comfort. It's a satisfying and easy weeknight dinner but just as appropriate for a beautiful weekend meal with friends. Serve with crusty French bread for an easy and complete meal any night.
Ingredients
8cupslow sodium turkey broth or chicken broth
1cupthinly sliced carrotsabout 2 large
½cupthinly sliced celeryabout 2 ribs
1can14.5 oz. diced tomatoes with Italian seasonings
2cupsdiced or shredded cooked turkey
1large clove garlicminced
1.5teaspoondried Italian herb mix
½teaspoonblack pepper
½teaspoonkosher saltor to taste
2cupsfresh baby spinach leaves
1package9 oz. refrigerated three-cheese tortellini
¼cupfreshly grated Parmesan cheese
Instructions
In a medium saucepan over medium heat, bring turkey broth to a simmer. Add carrots, celery, and garlic, and simmer for 5 minutes.
Stir in tomatoes, turkey, Italian herb mix, black pepper, and simmer 10 more minutes. Taste test, and then add desired amount of kosher salt - as different broths, tomatoes, and turkey will have varying amounts of salt. Depending on your broth, if you are looking for a bit more flavor depth you could always add a little Turkey Better Than Bouillon.
Turn heat up just a bit. Stir in tortellini and cook for 3 minutes. Stir in spinach and cook until tortellini is done.
Serve immediately, garnishing individual servings with freshly grated Parmesan (I recommend this grater) - such a wonderfully tasty finishing touch!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.