Tortellini Soup

Three-cheese tortellini and vegetables in a delicious turkey broth with Italian spices.

2 tsp olive oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground pepper
1 14 oz can Italian-style diced tomatoes
6 cups turkey (or chicken) stock
1 350g pkg of 3-cheese tortellini
salt, to taste

Heat oil in a dutch oven or large soup pot over medium heat. Add onions, green pepper and garlic. Cook until tender, about 5 minutes. Add basil, oregano and pepper. Cook for 1 minute. Add tomatoes and stock. Heat on high until boiling, reduce to medium and add tortellini. Simmer uncovered for 10 minutes, until pasta is cooked. Add salt if desired.

I had made a really nice stock out of the turkey we had for Christmas. It was disturbingly gelatinous when it cooled, but apparently that’s a good thing! I was going to use it to make turkey soup but ran out of turkey (we had a small bird this year), so I froze the stock to use when the mood struck me. Well, the mood struck. I wanted soup and I wanted pasta, so I made this. The stock really was good and not like jello at all once reheated. The kids didn’t mind it but they didn’t love it either. I think the tortellini was a little too big for them. I ended up cutting them into smaller pieces. Next time I’ll look for smaller tortellini. I’m sure there will be a next time, because I thought this soup hit the spot. I’ve used up all my turkey stock but a good chicken stock should work just as well with this.

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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