Prep 10 mins
Cook 25 mins
Hearty, filling, and very easy.
- 1⁄2 lb cheese tortellini
- 1 tablespoon olive oil
- 1⁄2 cup diced onion
- 1 cup sliced carrot
- 1 teaspoon minced garlic
- 1 lb turkey breast or 1 lb chicken breast, cut in bite-sized pieces
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, fire-roasted preferred
- 1 1⁄2 tablespoons chopped fresh basil or 1 1⁄2 teaspoons dried basil
- Prepare tortellini according to package directions. Rinse with cold water and set aside.
- Heat olive oil in saucepan over medium heat until shimmering. Add onion and carrot and saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute more.
- Add turkey, chicken broth, tomatoes and tortellini to pan. Bring to a simmer, add basil, then cook 5-8 minutes, until turkey is cooked through.
- Serve hot with crusty bread.
I made this soup with leftover turkey, from Thanksgiving, of course. I am giving it 5 stars because it turned out....wonderful. It tasted fresh and as a friend commented, "like it was stewing all day". I made a few changes such as less onion and added celery to the vegetable mix, whole wheat tortellini and I would highly suggest you add at least 1 more cup of broth to make it 5 cups because there was not enough broth. I think the real bonus to this recipe is the "fire roasted" tomatoes they are worth it! Great recipe and thank you!
I made this using chicken and it was very quick and easy to make. I thought it was a little bland but my husband loved it. I will probably try it again and do a little experimenting.
I thought this soup was decent, but nothing to rave about. This is a recipe I will only make once.