© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
“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
Calories: 161
Total Fat: 8g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 55mg
Sodium: 1418mg
Carbohydrates: 7g
Net Carbohydrates: 0g
Fiber: 3g
Sugar: 3g
Sugar Alcohols: 0g
Protein: 17g