Prep 15 mins
Cook 20 mins
This is a great use for that leftover turkey! I got this recipe from the Raleigh News and Observer from a syndicated column called "Desperation Dinners". I tried it tonight and it was tasty. The original recipe called for 16oz of frozen cheese tortellini, but I could only find 20oz of fresh. It doesn't really matter since you add the tortellini after it has been cooked to the other mixtures. I'm listing here as I made it. Hope you enjoy!
- 20 ounces fresh cheese tortellini
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 8 ounces sliced fresh mushrooms
- 1 cup thinly sliced baby carrots
- 1 cup frozen green pea
- 2 fresh garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon black pepper
- 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
- 1⁄2 cup skim milk or 1⁄2 cup low-fat milk
- 2 cups chopped cooked turkey
- 1⁄2 cup shredded fresh parmesan cheese
- 4 ounces finely shredded sharp cheddar cheese
- Cook tortellini per package instructions and drain well.
- While the tortellini cooks, heat oil in an extra deep skillet that has a lid over medium high heat. Add onion, mushrooms, carrots and garlic. Stir and cook until tender, about 5 minutes.
- Add peas, Worcestershire sauce, pepper, both soups and milk to the skillet. Stir in the turkey, Parmesan cheese and cooked tortellini. Stir well to mix.
- Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, 2 to 3 minutes. Serve immediately.
Made for Spring 2008 PAC. This was a split decision between DH and I. He really liked the fact that it was like a turkey pot-pie, but was confused by the addition of the pasta. I really liked the pasta, but was really unhappy with the flavor of the creamed soups. This was very easy to make and I'll bet it will make someone a great comfort food staple.