Turkey Tortellini Soup

This is a warm and cozy soup, just a little fancier than your standard chicken noodle. I love it with chicken or turkey. It’s wonderful for using up those turkey leftovers after Thanksgiving. You can even throw your leftover green beans in here. This is also a fabulous soup to eat when you’re feeling under the weather.

This post may contain affiliate links. Learn more about my disclosure.

Turkey Tortellini Soup

Ingredients:

1 cup turkey (or chicken), shredded or diced
1 cup chopped carrots* and celery
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1 can of great northern beans
1 can of light kidney beans
1 TBSP ground sage
1/2 TBSP dehydrated onions
1/4 tsp garlic powder
1 TBSP corn starch
1/4 cup cold water
10 cups chicken broth (you could also use bouillon)
20 oz bag tortellini (from refrigerated section, usually near deli items)
Salt and Pepper to taste

Directions:

1. Put chopped carrots and celery into a pot along with chicken broth. Boil for about 10-15 minutes until veggies are starting to get soft.

2. Add beans, sage, onions, garlic and chicken. Bring back to a boil.

3. Add tortellini noodles, check label for al dente cooking time (usually about 5-7 minutes). Mix cornstarch with 1/4 cup cold water. Add to pot. Stir a few times to incorporate.

4. Take off heat. Add frozen veggies. This helps cool down the soup. My family likes their soup as cool as possible. I usually add some ice to their bowls when I dish it up. I like my soup steaming hot, so I generally leave the ice out of my bowl.

5. Eat up and enjoy!!

*Also, if you want to make the soup even faster, use a bag of "mixed frozen vegetables" in place of the chopped carrots, corn and peas.

For a printable version of this recipe, click here.