This might be the best way to eat turkey... with a savory broth and pillowy cheese-filled tortellini!
Prep Time 45minutes
Cook Time 1hour15minutes
Total Time 2hours
1 tablespoonolive oil
2largecarrotspeeled and sliced into rounds
2stalkscelerypeeled and 1/2" dice
1/4-1/2teaspooncrushed red pepper flakesaccording to your tastes
8cups low-salt turkey or chicken stock, preferably homemadeRecipe on this site
rind of parmesan cheese(optional)
2-3cupsleftover turkey meatdiced
1 cup frozen peas
1/2cupparmesan cheesegrated 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!)