Leftover Turkey Tortellini Soup
This Leftover Turkey Tortellini Soup checks multiple boxes–great for the day-after-Thanksgiving and turkey leftovers, great year-round, nutritious, delicious, and very easy and quick to prepare!
Ingredients
- 2 Tbsp olive oil
- 1 cup small diced yellow onion
- 1/2 cup small diced celery
- 1/2 cup small diced carrots
- 2 Tbsp chopped garlic
- 8 cups turkey or chicken broth, low- or no-sodium
- 1 parmigiano or pecorino rind, if available
- 1 head escarole, rinsed and cut into bite-sized pieces
- 8 ounces cheese tortellini
- 2 or more cups turkey meat, chopped
- 1 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Grated Pecorino Romano cheese, to sprinkle on finished soup
Instructions
- Prep all ingredients according to specifications above.
- Add the oil, onions, celery, carrots and garlic to a large pot or Dutch oven (at least 6 quarts) over medium-low heat and cook, covered, for 5 to 7 minutes or until the vegetables have mostly softened, stirring occasionally.2 Tbsp olive oil, 1 cup small diced yellow onion, 1/2 cup small diced celery, 1/2 cup small diced carrots, 2 Tbsp chopped garlic
- Add 2 cups of the broth to the pot and deglaze, if necessary, scraping up any brown bits on the bottom of the pot. Then, pour the remainder of the broth into the pot, along with the cheese rind, if including. Cover, increase heat to medium high, and bring the mixture to a boil, stirring occasionally.8 cups turkey or chicken broth,, 1 parmigiano or pecorino rind,
- Once the mixture comes to a boil, uncover the pot and reduce the heat to a simmer. Simmer for approximately 10 to 15 minutes so that the flavors will develop and the rind will infuse into the broth. Make sure all the vegetables are tender at this point.
- Add the escarole, stir, cover the pot, and bring the mixture back up to a boil.1 head escarole,
- Uncover the pot, add the tortellini and turkey, and cook until the tortellini are al dente, stirring regularly so that the pasta does not stick.8 ounces cheese tortellini, 2 or more cups turkey meat,
- Once the tortellini are done, turn off the heat, season with salt and black pepper, and remove any remaining cheese rind.1 tsp salt,, 1/4 tsp black pepper,
- Serve piping hot with a generous sprinkle of grated Pecorino Romano cheese. Buon Appetito!Grated Pecorino Romano cheese,
Notes
- This recipe can easily be cut in half to yield a smaller amount. If you do this, you can use a smaller pot.
- Feel free to substitute chicken for the turkey and spinach for the escarole. Both would be great in this recipe!
- Also, for additional protein or as a substitute for the meat, use 2 cups cooked cannellini beans stirred into the soup at the same time as the escarole.
- To save time when cooking, prep the escarole in advance and store it in a zip-lock bag in the refrigerator for up to one day.
Tried this recipe?Let us know how it was!