Creamy Turkey Tortellini Soup

Creamy Turkey Tortellini Soup

 

This recipe I made based on Thanksgiving leftover and a few other ingredients in my parents house.  (I made turkey stock the day after Thanksgiving, then used the same leftover turkey.)  Feel free to make it vegetarian, or replace with chicken/stock.  You can also remove the cream if trying to lighten it up more.

This soup was great for a crowd (especially all those family members that are lingering in town!) 🙂

 

Ingredients
·         2 tablespoons butter
·         1 onion, diced
·         2 cloves garlic, chopped
·         3 cups turkey (or chicken) broth
·         1 (14 ounce) can diced tomatoes
2 cans tomato sauce (or crushed tomatoes)
·         2 tablespoons tomato paste
·         3 cups turkey, shredded
·         12 ounces cheese tortellini
·         10 ounces fresh spinach, coarsely chopped
·         1/2 cup heavy cream
·         salt and pepper to taste
Directions:
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
 
Add the garlic and cook until fragrant. 

Add the broth, tomatoes, tomato paste, and bring to a slight boil.   








Add turkey and tortellini. Cook until tortellini is tender (follow package. I used frozen, which took about 7-10 minutes.) 

 








Add the spinach, let it wilt, add the cream, season with salt and pepper to taste.  

 
 
Serve warm. 

 

Original Recipe  – http://www.closetcooking.com/2014/10/creamy-parmesan-tomato-and-spinach.html

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