Leftover Turkey Tortellini Soup
This tomato based soup is an easy, 30-minute soup loaded with veggies, turkey, and cheese tortellini.
Servings: 4
Calories: 472kcal
Ingredients
- 2 tbsp canola oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 5 oz spinach chopped
- 4 garlic cloves pressed or minced
- 14.5 oz fire roasted diced tomatoes
- 2 cups diced cooked turkey meat
- 3 tbsp tomato paste
- 3 cups chicken broth
- 9 oz four cheese tortellini
- 6 minced fresh basil leaves
- salt
- 1 tsp crushed red pepper flakes
Instructions
- Preheat a medium pot over medium heat. Add oil.
- Add diced onion and carrots and saute until onions start to brown.
- Stir in pressed (or minced) garlic and saute until fragrant.
- Add tomatoes with the juices and mix it well.
- Add spinach, stir and cook until wilted.
- Add cooked turkey meat and stir.
- Add tomato paste, broth, salt, and red pepper flakes. Stir well and bring to simmer.
- Add tortellini and cook until tortellini is just done.
- Stir in minced basil and serve.
Nutrition
Calories: 472kcal | Carbohydrates: 43g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 1373mg | Potassium: 897mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9230IU | Vitamin C: 31.5mg | Calcium: 206mg | Iron: 5.1mg