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Leftover Turkey Tortellini Soup

Photo: D.Van Wert for GPTMC

Post Thanksgiving, the last thing most of us want to do is get back in the kitchen to cook some more. However, if you can muster up the energy to pick your turkey clean and throw the bones in a stockpot with some water, a few vegetables and some herbs, the result will far outweigh the effort.

We also encourage you to turn that homemade stock into this easy and soul satisfying Turkey Tortellini Soup. Locally made Severino pasta is the perfect addition to this soup, and their tri-color tortellini can be found in the freezer case at Di Bruno Brothers.

Turkey Tortellini Soup

2 tablespoons Olive Oil
1 cup onion, diced
1/2 cup celery, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
7 cups turkey stock
16oz Tricolor Cheese Tortellini, frozen or fresh
1.5 cups leftover turkey meat, cut into bite-size pieces
1 cup fresh Baby Spinach, roughly chopped
Parmesan Cheese for garnish (optional)

In a large dutch oven, over medium-high heat add olive oil, onions, carrots and celery and saute until softened, about 5 minutes. Add garlic, thyme, parsley, salt and pepper. Mix to combine and continue cooking for 2 minutes.

Add turkey stock and stir well. Adjust heat as needed, and bring to a boil. Once boiling, add tortellini and turkey meat. Cook tortellini according to package. While tortellini is cooking, add spinach. When the tortellini is cooked, serve immediately and garnish with Parmesan cheese.

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