Turkey Tortellini Soup

Total Time
1 hr
15 min
45 min
We use convenient frozen tortellini and quick-cooking boneless turkey chunks. This soup is served with grissini breadsticks and Parmesan cheese.


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.


Tortellini, a specialty of the Piedmont area of northwestern Italy, can be fussy to make from scratch. You can substitute leftover turkey (about 2 cups) if you have it on hand.Instead of serving this soup with breadsticks and Parmesan cheese, make it a creamy soup—and enrich it in vitamins and fiber—by adding 1 cup of canned pumpkin puree to the mixture at the end and heating it through.

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