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Turkey tortellini soup

7
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
We use convenient frozen tortellini and quick-cooking boneless turkey chunks here, but this recipe would also be an excellent way to use up leftover, cooked turkey. Give it a try after Thanksgiving or any time you have leftover turkey on hand. Also, there is flexibility around the tortellini. If you like cheese tortellini you're all set, but if you prefer something different, perhaps spinach and cheese or meat and cheese, the soup would work just fine with those, too. It's also easily doubled, which is great if you want to keep batch in the freezer to pull out on a busy night, or want leftovers to bring to school or work during the week.

Ingredients

Canola oil

2 tsp

Carrots

2 medium, cut into 1⁄4-inch slices

Celery

2 rib(s), medium, cut into 1⁄4-inch slices

Onion

1½ large, chopped

Uncooked parsnip

½ medium, peeled and chopped, or 1 small

Reduced sodium chicken broth

5 cup(s)

Uncooked boneless skinless turkey breast

½ pound(s), cut into 1⁄2-inch chunks

Frozen cheese tortellini without sauce

½ pound(s)

Fresh parsley

⅓ cup(s), fresh

Black pepper

⅛ tsp, freshly ground, or to taste

Instructions

  1. 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.
  2. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
  3. 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.

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