Turkey Tortellini Soup
A quick and easy soup featuring leftover turkey, vegetables and refrigerated three-cheese tortellini.
8 ounces uncooked refrigerated cheese-filled tortellini
2 tablespoons butter
1 cup chopped onions
1 large carrot, peeled, thinly sliced
2 (14.5-ounce) cans chicken broth
1 (28-ounce) can tomatoes with basil, garlic and oregano, undrained
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
1 teaspoon salt
1/8 teaspoon ground white pepper
2 cups chopped leftover cooked Butterball® Turkey
- Prepare tortellini according to package directions. Set aside.
- Melt butter in large saucepan on medium heat. Add carrots and onion. Cook and stir 7 minutes, or until vegetables are tender.
- Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes.
- Stir in turkey and tortellini. Cook until heated through.
Makes 6 servings.
Recipe provided courtesy of Butterball, LLC.