Leftover Turkey Spinach Tortellini Soup
This Leftover Turkey Tortellini Soup is so easy to make, healthy and delicious!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: dinner, lunch, Main Course, main dish, Side Dish, Soup
Cuisine: American
Diet: Low Fat
Servings: 4 servings
Calories: 260kcal
- 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.
To store in the refrigerator: Place cooled soup in an airtight container and refrigerate for 3-5 days.
To store in the freezer: Place cooled soup in an airtight container and freeze for up to 3 months.
Serving: 6g | Calories: 260kcal | Carbohydrates: 23g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 2029mg | Potassium: 1587mg | Fiber: 6g | Sugar: 3g | Vitamin A: 16492IU | Vitamin C: 90mg | Calcium: 251mg | Iron: 7mg