Turkey Tortellini Soup
Warm, comforting, and packed with flavor, Turkey Tortellini Soup is the perfect way to transform leftover turkey into a hearty meal that's ideal for any season. This soul-soothing soup combines tender cubes of cooked turkey, pillowy cheese tortellini, and nutrient-rich baby spinach in a savory broth enhanced with aromatic herbs like thyme and oregano. A medley of colorful vegetables—carrots, celery, and onions—adds texture and depth, while a touch of diced tomatoes brings a subtle acidity to balance the richness. Ready in just 45 minutes, this one-pot recipe is perfect for busy weeknights or cozy family gatherings. Garnish with fresh parsley and serve warm for an inviting dish that’s as nutritious as it is delicious! Keywords: turkey tortellini soup, leftover turkey recipe, easy soup recipe, weeknight dinner, hearty soup with tortellini.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 cups cooked turkey, shredded or cubed
- 6 cups chicken or turkey broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon fresh thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 12 ounces cheese tortellini
- 3 cups baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the cooked turkey, chicken or turkey broth, canned diced tomatoes (with their liquid), thyme, oregano, and bay leaf.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 15 minutes, allowing the flavors to meld.
Add the cheese tortellini to the soup and cook according to the package instructions, typically about 7-9 minutes, or until the pasta is tender.
Stir in the baby spinach and let it wilt for 2 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 30.3 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5275 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
