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.
"This is so good!!! I used hot sausage removed from casing and rolled into little balls. I will be making this again for sure! "- Jbe11
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|1 Extra virgin olive oil|
|2 largecarrots; sliced|
|1 mediumOnion; chopped|
|2 ribscelery; sliced|
|2 clovesgarlic; smashed and chopped|
|1 bay leaf|
|8 cupslow-sodium chicken broth|
|0.5 cupflat-leaf parsley; chopped|
|4 black peppercorns|
|12 ouncesturkey sausage; frozen|
|9 ouncesfresh tortellini; or frozen|
|Kosher salt; to taste|
|Black pepper; fresh-ground to taste|
|Parmigiano-Reggiano; grated for garnish|
|Flat-leaf parsley; chopped for garnish|
Turkey Tortellini Soup Preparation
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.
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