recipes
Turkey Tortellini Soup
A quick and easy leftover turkey soup featuring turkey, vegetables and refrigerated tortellini.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 10 minutes
- 10 - 20 minutes
- Less than 30 minutes
Ingredients
- 8 ounces uncooked refrigerated cheese-filled tortellini
- 2 tablespoons butter
- 1 cup chopped onions
- 1 large carrot, peeled, thinly sliced
- 2 cans (14.5-ounces each) chicken broth
- 1 can (28 ounces) tomatoes with basil, garlic and oregano, undrained
- 1 tablespoon chopped fresh basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 cups chopped leftover cooked Butterball® Turkey
- Directions
- Nutrition Info
- Serving Suggestions
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Prepare tortellini according to package directions. Set aside.
Melt butter in large saucepan on medium heat. Add carrots and onion. Cook and stir 7 minutes, or until vegetables are tender.
Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes.
Stir in turkey and tortellini. Cook until heated through.
