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5 from 6 votes

Leftover Turkey Spinach Tortellini Soup

This Leftover Turkey Tortellini Soup is so easy to make, healthy and delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, lunch, Main Course, main dish, Side Dish, Soup
Cuisine: American
Diet: Low Fat
Servings: 4 servings
Calories: 260kcal
Author: Lauren Kelly

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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