Turkey Tortellini Soup

Key Ingredients and Substitutions

While the list of ingredients may seem long, most are pantry staples, and the prep is minimal.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Fresh Vegetables: Onions, garlic, carrots, and celery create the soup’s flavor base. The recipe adds fresh spinach at the end for color and nutrition.
• Turkey: Use leftover roasted or grilled turkey from your Thanksgiving dinner. Both white and dark meat work well in this soup. You can substitute ground turkey. Just cook it before adding it to the soup.
• Tortellini: Look for refrigerated cheese tortellini in your grocery store’s refrigerated pasta section. Fresh tortellini cooks quickly and stays tender in the soup. You can also use dried tortellini.
• Dried Herbs: This recipe combines basil, oregano, thyme, rosemary, and sage to complement the turkey and tortellini. Crush the rosemary between your fingers to release more flavor.
• Broth: Low-sodium chicken broth lets you control the saltiness of your soup. The turkey will add its own rich flavor to the broth as it simmers.
• Tomatoes: One can of diced tomatoes adds flavor and body to the broth. Be sure to add the juices, too.

How to Turkey Tortellini Soup

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Cut your turkey into bite-sized pieces while it’s still cold for cleaner, more uniform pieces that will heat evenly in the soup.

1. Build the Soup Base: Start with a large Dutch oven or pot over medium heat. Add your olive oil, and once it’s shimmering, add the diced onions, carrots, and celery. Let these vegetables soften and release their flavors, stirring occasionally until the onions become translucent – about 5-7 minutes. Add the minced garlic and cook until fragrant, for about 30 seconds, watching carefully to prevent browning.

2. Create the Broth: Add dried herbs and bay leaf to the softened vegetables, stirring them quickly to wake up their flavors. Pour in the chicken broth and diced tomatoes with their juices. Bring this mixture to a gentle simmer and let it bubble softly for 15-20 minutes, allowing the flavors to meld together.

3. Add the Turkey and Tortellini: To the broth mixture, stir in the shredded turkey, letting it warm. Add the fresh tortellini to the simmering soup and cook according to the package directions, usually 3-4 minutes. You’ll know they’re ready when they float to the surface of the broth. Don’t overcook the tortellini – you want them tender but still with a slight bite.

4. Finish and Serve: Turn off the heat and add the fresh spinach, stirring just until it wilts but still maintains its bright green color. Stir in the Parmesan cheese, letting it melt into the broth. Taste and adjust your seasonings, adding more salt and pepper if needed. Serve hot, with additional Parmesan cheese for sprinkling on top.

Make-Ahead and Storage

Make-Ahead: Prepare the soup base through the broth stage and refrigerate for up to 2 days -add the tortellini and spinach when reheating to serve.

How to Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days, but the tortellini will continue to absorb liquid as it sits. For longer storage, freeze the soup without the tortellini and spinach for up to 3 months. You can add fresh tortellini and spinach when reheating.

How to Reheat: Warm gently over medium-low heat on the stovetop. Add extra chicken broth to reach the desired consistency since the tortellini will have absorbed some liquid during storage.

Recipe Tips and Notes

• Time the tortellini right. Add tortellini just before serving to prevent them from becoming mushy. For meal prep or leftovers, cook and store tortellini separately from the soup base.
• Control the salt Level. Start with low-sodium broth since leftover turkey adds considerable saltiness (especially if it was brined) . You can always add more seasoning, but you can’t remove it.
• Choose your greens wisely. Baby spinach offers the best texture and quickest cooking time. If using regular spinach, remove tough stems and roughly chop the leaves before adding to the soup.
• Boost the flavor. Add a Parmesan rind while the broth simmers for incredible depth. Remember to remove it before serving. You can also use the turkey bones to make your own broth for an even richer flavor.