Turkey Tortellini Soup

Use convenient frozen tortellini and quick-cooking boneless turkey chunks (or leftover turkey). Try serving with grissini bread sticks and Parmesan cheese, or add 1 cup of canned pumpkin puree to the mixture at the end and heat through for a creamier texture.

Comfort and Cheer Soup Bowl

You Will Need:

  • 2 teaspoons canola oil
  • 2 medium carrot(s), cut into 1⁄4-inch slices
  • 2 stalk(s) celery, cut into 1⁄4-inch slices (medium)
  • 1 1/2 large onion(s), chopped
  • 1/2 medium parsnip(s), peeled and chopped, or 1 small
  • 5 Cup(s) reduced-sodium chicken broth
  • 1/2 pound(s) turkey breast, cut into 1⁄2-inch chunks
  • 1/2 pound(s) frozen cheese tortellini, without sauce,
  • 1/3 Cup(s) parsley, fresh
  • 1/8 tsp black pepper, freshly ground, or to taste


  1. Heat the oil in a nonstick Dutch oven over medium-high heat.
  2. Add the carrots, celery, onion, and parsnip and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes.
  3. Add the broth; bring to a boil.
  4. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
  5. Add the turkey and tortellini; return to a boil.
  6. Reduce the heat and simmer, covered, until cooked through, about 10 minutes.
  7. Stir in the parsley and season with the pepper.

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