Don’t let that leftover turkey go to waste this holiday season. Use that, plus a few extra vegetables you may have, to make a delicious soup.Jump to Recipe
Big dinners at the holidays usually mean lots of leftovers. There are so many wonderful ways you can use the leftover food to come up with new meals. I used our leftover turkey from when I made it in the instant pot to come up with a hearty, warm, delicious soup!
I love cheese tortellini. It’s probably one of my favorite ways to eat pasta. Then again, I really love cheese, so it’s a win-win for me!
Since we had some tortellini in the freezer, and I’ve used it in soups before (Italian Sausage Soup with Tortellini and Tomato Tortellini Soup), I figured we would give it a try. This was also a great way to use up some of the extra vegetables used when making Homemade Stuffing.
Though I used my sausage soup as the idea, this one is very different. It’s a much lighter soup, which is often needed after a large holiday meal. Even a day or two later.
You can use the carcass of the turkey to make turkey stock for the recipe. Or, if you don’t have turkey stock or don’t want to make any, you can substitute with chicken broth.
Step by Step
Heat the oil in a stockpot over medium heat. Add the chopped onion and celery and cook for about 5 minutes. Add the garlic and cook for another minute, stirring often.
Pour in the leftover turkey stock and place the turkey in the pot. Bring to a boil, then reduce to medium-low and simmer for about 10 minutes.
Add the tortellini and cook about 5-7 minutes, until the pasta floats.
Stir in the spinach and pepper. Serve warm topped with parmesan cheese.
This soup will only be good for about a day. The tortellini will start to break down quickly when it’s stored in liquid. I had some the following day, and reheated it in a pan on the stove over medium heat. It took about 10 minutes for it to heat through.
Originally Published On: October 20, 2020
Leftover Turkey Tortellini Soup
- 1 tbsp olive oil
- 1 yellow onion (chopped)
- 2 stalks celery (sliced)
- 1 clove garlic (minced)
- 6 cups turkey stock (or chicken broth)
- 3 cups turkey (shredded)
- 9 oz cheese tortellini
- 3 oz spinach leaves
- 1/2 tsp pepper
- 1 cup parmesan cheese (shredded)
- Heat the oil in a stockpot over medium heat
- Add the onion and celery and cook for about 5 minutes
- Add the garlic and cook for another minute, stirring often
- Pour in the turkey stock and place the turkey in the pot
- Bring to a boil, then reduce to medium-low and simmer for about 10 minutes
- Add the tortellini and cook about 5-7 minutes, until the pasta floats
- Stir in the spinach and pepper
- Serve warm topped with parmesan cheese