Turkey tortellini soup

SmartPoints® value per serving
Total Time
1 hr
15 min
45 min
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.


canola oil

2 tsp

uncooked carrot(s)

2 medium, cut into 1⁄4-inch slices

uncooked celery

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

uncooked onion(s)

1½ large, chopped

uncooked parsnip(s)

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

cup(s), fresh

black pepper

tsp, freshly ground, or to taste


  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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