Turkey Tortellini Soup serves tender chunks of white meat turkey, vegetables and cheese tortellini in a rich, flavor packed broth. Fast, easy, delicious!
If you’re a regular visitor to my blog, you know what a soup nut I am. Winter gives me an excuse to make soup for dinner whenever I want.
The hardier the better.
Like this Irish Coddle , and some Beef Brats and Beans.
Move over chicken noodle there’s a new poultry pasta soup in town.
Look at those yummy, cheesy tortellini swimming in that broth. A gentle stir, and they seem to bump off each other like bumping cars. Edible bumping cars. I like that.
I start this dish with turkey breast tenderloin, carrots, celery and onion cooked in chicken bone broth. Talk about flavor! Fresh spinach make this soup over the top good.
I know you’ll agree.
Turkey Tortellini Soup
Ingredients
- 1 lb turkey tenderloin cut into 1-inch pieces
- 32 ounces chicken broth
- 4 cups water
- 2 chicken bouillon cubes
- 2 cup sliced celery
- 1 cup chopped onions
- 2 cups chopped carrots
- 1 12-ounce bag frozen tortellini
- 3 cups fresh baby spinach
- 1/4 cup chopped parsley
Instructions
- Bring broth, turkey, water, celery, carrots, onions to a boil. Reduce heat to medium and simmer about 30 minutes until turkey reaches 165 degrees.
- Add tortellini and spinach. Simmer an additional 2 to 3 minutes. Add parsley. Serve.
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