“It’s an easy, satisfying weeknight meal with family, as well as a beautiful weekend meal with friends when served with crusty French bread and a glass of white wine. This soup is warm and cozy comfort, through and through.” – Brenda Score, A Farmgirl’s Dabbles
8 c turkey broth
1 c thinly sliced carrots (about 2 large)
1/2 c thinly sliced celery (about 2 ribs)
1 (14.5 oz) can diced tomatoes with Italian seasonings
2 c diced or shredded cooked turkey
1 large clove garlic, minced
1-1/2 tsp dried Italian herb mix
1/2 tsp black pepper
1/2 tsp kosher salt, or to taste
2 c fresh baby spinach leaves
1 (9 oz) package refrigerated three-cheese tortellini
1/4 c freshly grated Parmesan cheese
In a medium saucepan over medium heat, bring turkey broth to a simmer.
Add carrots, celery, and garlic, and simmer for 5 minutes.
Stir in tomatoes, turkey, Italian herb mix, black pepper, and simmer 10 more minutes. Taste test, and then add desired amount of kosher salt - as different broths, tomatoes, and turkey will have varying amounts of salt. Depending on your broth, if you are looking for a bit more flavor depth you could always add a little Turkey Better Than Bouillon.
Turn heat up just a bit.
Stir in tortellini and cook for 3 minutes.
Stir in spinach and cook until tortellini is done.
Serve immediately, garnishing individual servings with freshly grated Parmesan
Total Fat: 8g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Net Carbohydrates: 0g
Sugar Alcohols: 0g