Use up your leftover Thanksgiving turkey in this tasty turkey tortellini soup. With cheese filled tortellini, fresh veggies and herbs and a rind of parmesan cheese for richness, this easy turkey soup recipe is always a family favorite.
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!)
Notes
Leftovers can be stored in the refrigerator for up to 5-7 days.