Turkey Tortellini Soup
- Total Time
We use convenient frozen tortellini and quick-cooking boneless turkey chunks. This soup is served with grissini breadsticks and Parmesan cheese.
canola oil2 tsp
uncooked carrot(s)2 medium, cut into 1⁄4-inch slices
uncooked celery2 rib(s), medium, cut into 1⁄4-inch slices
uncooked onion(s)1 ½ large, chopped
uncooked parsnip(s)½ medium, peeled and chopped, or 1 small
reduced-sodium chicken broth5 cup(s)
uncooked boneless skinless turkey breast½ pound(s), cut into 1⁄2-inch chunks
frozen cheese tortellini without sauce½ pound(s)
fresh parsley⅓ cup(s), fresh
black pepper⅛ tsp, freshly ground, or to taste
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the carrots, celery, onion, and parsnip and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes.
- Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
- Add the turkey and tortellini; return to a boil. Reduce the heat and simmer, covered, until cooked through, about 10 minutes. Stir in the parsley and season with the pepper. Yields 1 1/2 cups per serving.