Best 6 Turkey Tortellini And Watercress Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

TURKEY TORTILLA SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
• Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

TURKEY TORTELLINI SOUP

Steps:

• Prepare tortellini according to package directions. Rinse with cold water and set aside.
• Heat olive oil in saucepan over medium heat until shimmering. Add onion and carrot and saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute more.
• Add turkey, chicken broth, tomatoes and tortellini to pan. Bring to a simmer, add basil, then cook 5-8 minutes, until turkey is cooked through.
• Serve hot with crusty bread.

TURKEY, TORTELLINI, AND WATERCRESS SOUP

Steps:

• In a large kettle combine the water, the turkey carcass, the carrot, the celery, the bay leaf, the onion, the thyme, the parsley, and the fennel seeds and simmer the mixture, uncovered, for 1 1/2 hours. Strain the stock through a large sieve into a large bowl, transfer the turkey meat to a cutting board, discarding the bones and remaining solids, and chop it fine. Transfer the strained stock to the kettle, add the turkey meat, and bring the liquid to a boil. Add the tortellini and salt and pepper to taste and simmer the mixture until the tortellini are just tender. Add the watercress and simmer the soup for 1 minute. Makes about 12 cups.

TURKEY TORTELLINI TOSS

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese., Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese.

TURKEY TORTELLINI SOUP

Steps:

• In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
• In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
• Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.