Best Turkey Tortellini Soup Recipes

TURKEY TORTELLINI SOUP

Steps:

• In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
• In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
• Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.

TURKEY TORTELLINI SOUP

Steps:

• Prepare tortellini according to package directions. Rinse with cold water and set aside.
• Heat olive oil in saucepan over medium heat until shimmering. Add onion and carrot and saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute more.
• Add turkey, chicken broth, tomatoes and tortellini to pan. Bring to a simmer, add basil, then cook 5-8 minutes, until turkey is cooked through.
• Serve hot with crusty bread.

TURKEY MEATBALL SPINACH TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 20 to 22. In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes. Add the tortellini and simmer until cooked according to package directions, about 7 minutes. Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

TURKEY & TORTELLINI SOUP

Steps:

• In a large heavy stockpot heat olive oil over medium heat.
• Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
• Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
• In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
• Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
• Remove roux from fire and slowly stir into broth/vegetable mixture.
• Cover stockpot and simmer for 30 minutes.
• Add cooked turky & tortellini and simmer covered for 5 minutes.

TURKEY, TORTELLINI, AND WATERCRESS SOUP

Steps:

• In a large kettle combine the water, the turkey carcass, the carrot, the celery, the bay leaf, the onion, the thyme, the parsley, and the fennel seeds and simmer the mixture, uncovered, for 1 1/2 hours. Strain the stock through a large sieve into a large bowl, transfer the turkey meat to a cutting board, discarding the bones and remaining solids, and chop it fine. Transfer the strained stock to the kettle, add the turkey meat, and bring the liquid to a boil. Add the tortellini and salt and pepper to taste and simmer the mixture until the tortellini are just tender. Add the watercress and simmer the soup for 1 minute. Makes about 12 cups.

TURKEY TORTELLINI SOUP

Steps:

• 1. IN SLOW COOKER OR ON THE STOVE IN A LARGE POT ADD ALL THE VEGGIES,WATER AND SEASONINGS,STOCK AND SOUP. INCLUDING THE RICE. YOU DO NOT HAVE TO HEAT THE RICE ITS ALREADY COOKED. JUST SPOON IT INTO THE PAN. THE RICE IS IN A SMALL MICROWAVABLE CONTAINER AND IS SINGLE SERVING I USE JUST ONE TO HELP THICKEN UP THE STOCK. THIS IS OPTIONAL.
• 2. BRING TO SLOW BOIL ON STOVE OR COOK ON HI IN SLOW COOKER FOR TEN MINUTES. ADD MEAT IF YOU SO CHOOSE AND LOWER TEMP TO LOW ON SLOW COOKER OR MED ON STOVE JUST LET IT SET FOR ABOUT TWO HOURS. STIRRING OCCASIONALLY. WE DID ABOUT 135 MILES WITH THE SOUP JUST SIMMERING IN THE POT. DROVE US NUTS.
• 3. ABOUT 20 MINUTES BEFORE READY TO SERVE ADD THE CHEESE TORTELLINI. RAISE TEMP TO BRING TO VERY SLOW BOIL. COOK FOR TWENTY MINUTES TILL TORTELLINI ARE HEAT ALL THE WAY THRU. THIS MAY TAKE A LITTLE LONGER IF FROZEN.STIRRING CONSTANTLY NOT TO BURN. SOUP WILL BE THICK. IF YOU WANT A THINNER STOCK ADD MORE STOCK OR WATER.
• 4. MY STUDENTS LOVE THIS WHEN I MAKE IT ON THE TRUCK. ITS A GREAT WINTER SOUP AND IS FILLING AND WARMING. WE FOUND IT TO BE EVEN BETTER THE NEXT DAY WHEN COMPLETELY COOLED AND REHEATED.