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Leftover turkey tortellini soup in a round white bowl next to a brown and white towel on a dark wood surface
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Leftover Turkey Tortellini Soup

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.
Course Main Dish
Cuisine American
Keyword holidays, soup, tortellini, turkey
Dietary Needs Egg-Free, Nut-Free
Meat Chicken/Turkey
Cooking Method One-Pan Meals
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 387kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 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 black pepper
  • 1 cup parmesan cheese shredded

Instructions

  • 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

Nutrition

Serving: 1.5cups | Calories: 387kcal | Carbohydrates: 30g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 868mg | Potassium: 516mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1547IU | Vitamin C: 6mg | Calcium: 294mg | Iron: 3mg