Turkey Soup With Spinach & Tortellini

Prep Time
Cook Time
Ready In

"This is a soup I make when I have left-over turkey. It is always gobbled right up."

Original recipe yields 5 servings


  • Serving Size: 1 (463.1 g)
  • Calories 253.4
  • Total Fat - 14.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 37.9 mg
  • Sodium - 1004.7 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.7 g
  • Protein - 21.9 g
  • Calcium - 303 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.2 mg

Step 1

Bring the oil to medium-high heat in a Dutch oven or heavy bottomed pot.

Step 2

Add the onion and carrot and cook until onions are translucent; add garlic and cook an additional minute.

Step 3

Add the stock and bring to a simmer; cook until carrot is just tender.

Step 4

Add the turkey, tortellini and spinach and cook until spinach is wilted and tortellini is warmed through.

Step 5

Season with salt and pepper and ladle the soup into bowls.

Step 6

Sprinkle parmesan cheese over soup and serve.

Tips & Variations

No special items needed.



Made exactly as posted. Good recipe for using up Thanksgiving leftovers! I added more spinach as a personal preference. This soup is pretty mild, so it would also be a great soup for when someone is sick or recovering. Wish I could package some up and send it to my mom right now!

review by:
(9 Dec 2015)

Kchurchill5 "RIP" Forever in our Kitchen

Very easy soup to put together; I used chicken broth, only because it was what I had; but I did have turkey; but, it worked fine. The only thing I added was a few mushrooms, but that didn't change the overall flavor. Great way to use up turkey. Delicious!

(22 Feb 2013)