Turkey Soup With Spinach & Tortellini
"This is a soup I make when I have left-over turkey. It is always gobbled right up."
Original is 5 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
2 Reviews
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