Go Back

Leftover Turkey Spinach Tortellini Soup

This comforting Leftover Turkey Spinach Tortellini Soup is a hearty and flavorful dish perfect for a quick, nourishing meal. It combines savory cooked turkey with tender mini cheese tortellini, fresh baby spinach, and sweet grape tomatoes in a rich chicken broth, seasoned with classic herbs. It's an excellent way to repurpose holiday leftovers into a delicious, easy-to-prepare soup.
Print Recipe Pin Recipe
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1848.3 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Ladle for serving
  • 1 Measuring Spoons Set

Ingredients
  

Main

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 3 cloves garlic minced
  • 1/2 teaspoon thyme
  • 1/4 teaspoon basil
  • 8 cups organic free-range chicken broth
  • 1 cup mini cheese tortellini
  • 2 cups cooked turkey chopped
  • 1 1/2 pounds organic baby spinach
  • 1 cup organic grape tomatoes halved
  • freshly cracked black pepper
  • freshly shaved Parmesan cheese for garnish

Instructions
 

  • Heat extra virgin olive oil in a large pot or Dutch oven over medium heat.
  • Add diced celery and onions; sauté for 5-7 minutes until softened and translucent.
  • Stir in minced garlic, thyme, and basil; cook for another minute until fragrant.
  • Pour in the organic free-range chicken broth and bring the mixture to a gentle simmer.
  • Add mini cheese tortellini and cook according to package directions until al dente, typically 3-5 minutes.
  • Stir in the chopped cooked turkey.
  • Add the organic baby spinach and halved organic grape tomatoes.
  • Cook for 2-3 minutes, just until the spinach wilts and the tomatoes are slightly softened.
  • Season generously with freshly cracked black pepper. Taste and adjust seasoning with salt, if needed.
  • Serve hot, garnished with freshly shaved Parmesan cheese.

Notes

For a deeply flavorful soup, ensure your celery and onions are properly softened and caramelized before adding the garlic, which should only cook until fragrant to avoid bitterness. Bloom the dried thyme and basil with the aromatics to release their full potential. Be mindful not to overcook the tortellini; they should be al dente as they will continue to soften in the hot broth. Add the baby spinach and grape tomatoes last, cooking just until the spinach wilts to maintain its vibrant color and nutrients, and the tomatoes slightly soften but retain their shape. Taste and adjust seasoning with salt and freshly cracked black pepper before serving. The quality of your chicken broth significantly impacts the final taste, so opt for organic free-range if possible. This soup is an excellent way to utilize leftover turkey, adding heartiness and flavor.