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stockpot of tortellini soup with two white serving bowls of soup with spoons in them.
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Turkey Tortellini Soup

The best way to use leftover turkey. This soup is comfort in a bowl with cheese tortellini and Italian sausage.
Course Dinner, First Course, Lunch, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 12 oz bag frozen cheese tortellini I use Perfect Pasta
  • ½ whole cooked turkey breast skin removed & shredded or diced [see below for easy recipe, if needed]
  • 2 Tablespoons olive oil divided
  • 2-3 links of Italian sausage or ½ lb bulk sausage cases removed
  • ½ teaspoon dried sage
  • ½ onion finely chopped, about ½ cup
  • 1 ½ teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic minced
  • 3 Tablespoons tomato paste
  • 2 quarts turkey stock
  • 8 oz fresh baby spinach
  • ½ lemon juiced
  • grated Parmesan cheese

Instructions

  • Cook the tortellini in salted, boiling water for half the time according to the package directions (approximately 2 minutes). Drain in a colander and set aside.
  • Heat a 4 qt. soup or saucepan and add a tablespoon of olive oil. Add the sausage and sage. Cook until no longer pink about 8 minutes, crumbling while cooking with a spatula or wooden spoon. Remove from pan to a paper towel-lined plate and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil and add the chopped onion. Saute for about 5 minutes until lightly golden. Add the garlic at the end and saute for 30 seconds until fragrant.
  • Add the tomato paste to the soup pan and swirl around in the pan until caramelized about 1-2 minutes.
  • To the soup pan, add the turkey stock. Stir the soup and allow it to come to a very low boil, cooking for 15 minutes total.
  • Add turkey, reserved sausage, tortellini and spinach to the soup during the last 2-3 minutes of cooking. Stir until the spinach has wilted and the tortellini is cooked. Taste for seasoning adding the additional teaspoon of salt if needed.
  • Squeeze the lemon into the soup (minus the seeds!). Serve with freshly grated Parmesan cheese.

Notes

Serving Suggestions. Lemon wedges, grated Parmesan cheese and some fried sage leaves.
Turkey. My Brined Roast Turkey Breast Recipe is a great first step for this soup.
Sausage. You can use bulk Italian sausage as well as spicy sausage if you want to shake things up.
Creamy Version. If you’re a creamy turkey soup fan, feel free to add ½ cup of heavy cream when you add the stock. Adjust the salt and pepper to taste as well.