Another Thanksgiving in the bag! We did it! The question is how early did you get up for Black Friday shopping? Or did you just not go to sleep? If you are one of the determined minions, then you deserve something warm with rejuvenating qualities after you stumble home from the mall. Tuscan Turkey Tortellini Soup is just the thing!
Actually, the more I think about it, you probably just need a mile high turkey sandwich piled with stuffing and cranberry sauce – and an adult beverage… But at some point, you’re going to be cursing that turkey carcass that’s taking up all the room in your fridge. This soup is the answer. It starts with a Homemade Turkey Stock.
If you’ve never made your own stock, you’ll be amazed at how truly simple it is and this recipe will show you how, step-by-step. Once you’ve got the stock done, this soup is a breeze. In fact, I simmered the stock concurrently while I was prepping the vegetables for the actual soup.
One thing I like to include in my soups is a rind of parmesan cheese… Just that last nub that I’ve grated down. Put the whole thing in the soup and let it simmer for 20 minutes or so. It will become soft and pliable and add a luscious, rich flavor to this Italian soup. Just be sure to remove it before serving. You don’t want it floating around in your bowl.
What makes this soup special to me are the tortellinis. Little cheese stuffed pastas that I find at Trader Joe’s, but are available everywhere. Tortellini are the perfect size for soups, because they fit on the spoon better than other stuffed pastas and who doesn’t like tortellini?
This makes a big pot of soup and after all the holiday indulgences, it’s exactly what we want to bring us back to center.
A sprinkle of parmesan cheese is the final touch on this hearty, delicious bowl of “leftovers”.
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Tuscan Turkey Tortellini Soup
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 2 large carrots peeled and sliced into rounds
- 2 stalks celery peeled and 1/2" dice
- 1/2 onion diced
- 3 sprigs parsley
- 3-4 sprigs thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper flakes according to your tastes
- 1 clove garlic minced
- 8 cups low-salt turkey or chicken stock, preferably homemade Recipe on this site
- rind of parmesan cheese (optional)
- 2-3 cups leftover turkey meat diced
- 10 ounces cheese tortellini
- 1 cup frozen peas
- 1/2 cup parmesan cheese grated for garnish (optional)
- 1 3 " piece of kitchen string
For the soup
- In a large dutch oven, heat the olive oil over medium high heat and add the sliced mushrooms. Saute the mushrooms, stirring occasionally, until they give up their liquid and are tender and browned.
- Add the celery, onions and carrots and cook, stirring occasionally, until tender 3-5 minutes.
- Tie the parsley and thyme into a bundle with kitchen string and add it to the vegetables. Stir in the red pepper flakes and and cook for 1-2 minutes or until garlic is fragrant.
- Add the turkey stock and the rind of parmesan cheese. Heat to a simmer and cook for 20 minutes.
- Remove the rind of cheese and the bundle of herbs and discard. Stir in the turkey meat and tortellini. Cook until the tortellini is tender -- according to package instructions. Stir in the frozen peas and simmer for 1 minute, just until they are warmed through. Taste broth for seasonings and adjust to your taste.
- Ladle soup into bowls and garnish with a tablespoon of parmesan cheese (optional - but good!)
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