Turkey tortellini soup
2 medium, cut into 1⁄4-inch slices
2 rib(s), medium, cut into 1⁄4-inch slices
1½ large, chopped
½ medium, peeled and chopped, or 1 small
reduced-sodium chicken broth
uncooked boneless skinless turkey breast
½ pound(s), cut into 1⁄2-inch chunks
frozen cheese tortellini without sauce
⅓ cup(s), fresh
⅛ 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.