This delicious Leftover Turkey Tortellini Soup is so easy to make using all of your leftovers from the holidays. You can also use rotisserie chicken and enjoy this all year long! It will be really in 20 minutes.
Don't you just love all of those leftovers from holidays and parties? Most of the time they are great to make sandwiches or a salad with them, but other times you have no idea what to make with all of that turkey.
Not any more!
This soup is so simple to make, warm, comforting and delicious. The tortellini is a wonderful cheesy addition to this incredible soup.
If you are looking for some other healthy soups, you can always add some leftover turkey or ham to this Creamy Asparagus Soup, Creamy Cauliflower Soup or make this yummy Slow Cooker Thai Chicken Soup. You might also like this Roasted Vegetable Turkey Frittata to use up some leftovers. These would all be even more tasty withs one Spiked Apple Cider!
Why You Should Make This Leftover Turkey Tortellini Soup
This delicious leftover turkey tortellini soup will be ready in 20 minutes, from start to finish. The longest part is waiting for the tortellini to cook in the broth.
This soup is light and healthy too. I like to make a bath of it and have an easy, convenient lunch ready for me for the week.
You can use whatever vegetables you have in your house too. Get creative and throw them in!
- Extra virgin olive oil - My absolute favorite and I use it in most of my recipes.
- Celery - I love celery in my soups because it's so light and adds the perfect crunch and texture.
- Onions - I used yellow onion because of its strong flavor and versatility.
- Garlic - Oh how I love my garlic. It adds so much flavor and depth especially when paired with onion.
- Chicken broth - I always use reduced sodium and organic chicken broth.
- Tortellini - This is your time to have some fun. Tortellini is basically just a small stuffed pasta. You can use cheese tortellini, pork tortellini or even chicken tortellini.
- Turkey - This is where you use up all of those delicious holidays turkey leftovers. White meat, dark meat, throw it all in. Just make sure you pick out any bones that might be in there.
- Spinach - You can use either frozen or fresh spinach in this soup. If you do use frozen spinach, please make sure you defrost in completely and then squeeze out all of the water in the spinach before preparing.
- Tomatoes - I like to use grape tomatoes and slice them in half. Super easy.
- Parmesan - I always use full fat Parmesan cheese for the full flavor. I like to buy a block of Parmesan cheese and grate it myself.
This soup will stay for up to 5 days in the refrigerator as long as you store it in an airtight container.
You can also add 1 ½ cup of heavy whipping cream if you would like to make a thicker, creamier soup.
To reheat this turkey tortellini soup that was stored in the refrigerator, simply place it in a saucepan and heat on medium for 10-15 minutes.
Leftover Turkey Spinach Tortellini Soup
- 1 tablespoon extra virgin olive oil
- ½ cup diced celery
- ½ cup diced onions
- 3 cloves garlic minced
- ½ teaspoon thyme
- ¼ teaspoon basil
- 8 cups organic free-range chicken broth
- 1 cup mini cheese tortellini
- 2 cups cooked turkey chopped
- 1 ½ pounds organic baby spinach
- 1 cup organic grape tomatoes halved
- freshly cracked black pepper
- freshly shaved Parmesan cheese for garnish
- Place oil, celery, onions and garlic in large stock pot or dutch oven.
- Cook over medium-low heat for a few minutes until they soften.
- Add broth, thyme and basil. Stir to combine and bring to a boil.
- Reduce heat to low, add tortellini and let simmer for 10 minutes.
- Add turkey, spinach and tomatoes.
- Stir well and let simmer for 5 minutes until spinach is wilted.
- Top with freshly saved Parmesan cheese if desired.