Turkey Tortellini Soup*

I need a break. No, not a Ross and Rachel break…but a vacation break. In case you didn’t know, it’s hot as hell in Florida and I want to go somewhere cold. Thanksgiving was spent in shorts with 87 degree weather. Most of the time I love living in Florida, but for the last few weeks I do a Cold Front Dance before bed, which may or may not involve weird music, chants, and a scene similar to the movie The Proposal with Sandra Bullock and Betty White. My Cold Front Dance has yet to work, so I keep dreaming of taking a mini vacation to somewhere with mountains and cold air. But then the problem becomes, where do I go for cooler weather? Christmas will be here before you can blink in 26 days and I can’t go spending all our gift giving money on running away to where they have mountains. So instead I made this soup,  turned down the air conditioning and put a fake log fire on my computer screen as I ate. And if you closed your eyes really tight, and drank a whole lot of wine, it ALMOST felt like fall. Almost.


Turkey Tortellini Soup

Yield: 4 servings

Recipe Note: I used my turkey carcass from Thanksgiving to make my stock for this soup. If you would like to make this some other time, you can use chicken or vegetable stock as well. However I do believe the turkey gave it wonderful flavor and really helped to not waste any part of the turkey.


2 tablespoonfuls Olive Oil
1/2 cup Onion, diced
1/2 cup Celery, diced
2 cloves Garlic, minced
1 teaspoonful fresh Thyme, minced
1 teaspoonful fresh Rosemary, minced
1/2 teaspoonful salt, or to taste
1 teaspoonful pepper, or to taste
7 cups turkey stock (chicken or vegetable stock can be used instead)
1 (14oz) can Hunts Diced Fire Roasted Garlic Tomatoes
16oz Tricolor Cheese Tortellini, frozen or fresh
1 cup fresh Baby Spinach, roughly sliced
Asagio Cheese, grated, for garnish


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

Add turkey stock and can of fire roasted tomatoes, stir well. Adjust heat as needed, and bring to a boil. Once boiling, add tortellini and cook according to package. While tortellini is cooking, add spinach. When the tortellini is cooked, serve immediately and garnish with asagio cheese.

374 calories per serving

A Novice Chef Original, inspired by my friend Michele



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9 Responses to “Turkey Tortellini Soup”

  1. 1

    Tessa — November 29, 2010 @ 11:44 pm

    The soup looks great. I wish I had some leftover turkey for it now!

    P.S. I would gladly swap with you for your 87 degrees! It’s 27 degrees here with a 28 mph NW wind. Brrr!

  2. 2

    Stella — November 30, 2010 @ 12:18 am

    You’re looking for cold weather?!? I will gladly trade places with you! I live in Calgary, Alberta and last tuesday it was the second coldest place in the world next to ANTARCTICA!! -41 DEGREES If i were you I would stay far away from the mountains!!

  3. 3

    Liz @ Blog is the New Black — November 30, 2010 @ 7:58 am

    This looks and sounds delish. My boyfriend loves tortellini soup and I love the addition of turkey!

  4. 4

    Amy's Cooking Adventures — November 30, 2010 @ 11:21 am

    Looks yummy on a cold winter day. You can have my blizzard if I can have your warm Florida weather (it’s -3 here today)

  5. 5

    Georgia @ The Comfort of Cooking — November 30, 2010 @ 12:46 pm

    My New England-born-and-bred mother now lives in Sarasota, Florida and was also complaining about the heat on Thanksgiving. Holidays are meant to be cold! Oh well, you can fake “taking the chill off” with this lovely soup. Great idea for turkey leftovers, but unfortunately, I have none! This is so easy, though. I just might try it with some leftover roasted chicken I DO have! Thanks for sharing, Jessica! Happy holidays to you :)

  6. 6

    Anna Johnston — November 30, 2010 @ 4:00 pm

    We Aussies are just heading into our summer so we never get to have a white Christmas so I can relate. There’s something about Thanksgiving & Christmassy foods that just demand snow (or at least seriously chilly) weather.
    Liking your Turkey Tortellini Soup & 10 out of 10 for the inventive ways of bringing about a false fall :)

  7. 7

    ErinsFoodFiles — December 1, 2010 @ 10:28 am

    I don’t know why I’ve never thought to make soup with the tortellini. I’ve only done pasta!

    PS. It snowed the day after Thanksgiving at my parents house in KY. LOL

  8. 8

    Kitty — June 7, 2011 @ 9:03 pm

    It’s just heading into winter down here and my gosh this hit the spot- had a nice, early winter 24 degree F night, with snow predictions, and this really hit the spot! Didn’t have a turkey carcass to make the stock, so used fresh turkey wings, and put the leftover meat in the soup… mmm, delish! Definitely making this one again :)

    And just to make you winter envy- at 11am, it’s now 32 degrees.

  9. 9

    Joyce — January 29, 2014 @ 4:25 pm

    Making this right now. I’m in the middle of “Winter Storm Leon” with the highest temp today being 32. Ice pellets fell this morning and remain on the ground and our two “icemen” still stand guard on our back deck, one of which is staring at me through my kitchen window. I’m in Tallahassee, FL. I had no turkey nor chicken but I used chicken broth and smoked turkey sausage— no spinach, so I used zucchini. Smells great! Tastes amazing! Thank you for the recipe, hope you don’t mind the tweaks I made. Just didn’t want to drive on the icy roads! And I’m making this with your beer bread!!

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