Turkey Tortellini Soup
A quick variation on chicken noodle soup. I usually have the ingredients in my pantry and freezer. Inspired by a Tyler Florence recipe.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 6
soup
comfort food
turkey
turkey sausage
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
- kosher salt to taste
- 1 bay leaf
- 1 medium onion chopped
- 1 extra virgin olive oil
- 2 large carrots sliced
- 2 ribs celery sliced
- 2 cloves garlic smashed and chopped
- 2 sprigs thyme
- 8 cups low-sodium chicken broth
- 0.5 cup flat-leaf parsley chopped
- 4 black peppercorns
- 12 ounces turkey sausage frozen
- 9 ounces fresh tortellini or frozen
- black pepper fresh-ground to taste
- parmigiano-reggiano grated for garnish
- flat-leaf parsley chopped for garnish
- Carbohydrate 33.1100061287719 g
- Cholesterol 59.64 mg
- Fat 12.4699924944862 g
- Fiber 4.57147479832655 g
- Protein 22.1696590889932 g
- Saturated Fat 3.32848551550664 g
- Serving Size 1 1 Serving (527g)
- Sodium 1300.29469946189 mg
- Sugar 28.5385313304454 g
- Trans Fat 1.28327145978836 g
- Calories 329 calories
Set a large stock pot over medium heat. Add olive oil, carrot, onion, celery, garlic, bay leaf, thyme leaves and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley and black peppercorns. Bring to a boil then reduce heat to simmer while you work on turkey sausage and tortellini. Cook turkey sausage as directed on package. Drain sausages and cut into bite-size pieces. Drop tortellini into soup. Cook until they float and are tender. Once turkey is finished, add to pot of broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in bowls with a sprinkle of Parmesan and parsley.
