Turkey Tuscan Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10 Cups Homemade Turkey Stock (Can use store bought or substitute chicken stock if necessary)
  • 1 Tbsp Olive oil
  • 2 Carrot, chopped fine
  • 1 Onion, chopped fine
  • 1 Tbsp garlic, chopped fine
  • 1 leek, chopped fine
  • 2 celery stalk, chopped fine
  • 1 14 oz. Can chopped tomatoes
  • 1-2 cups leftover turkey
  • 8 oz. Baby Spinach
  • 8 oz. Cheese Tortellini (or your preferred pasta type, ziti, macaroni, ditalini would work well)
  • 1 tsp crushed red pepper (optional)
  • 1 Tbsp fresh rosemary (can sub 1 Tbsp dried italian seasoning)
  • Grated Parmesan for serving
Instructions
  1. In a stockpot, heat the olive oil.
  2. Add the onions to the pan, salt and pepper and cook for 5 minutes.
  3. Add the carrots, leaks, celery and garlic to the pan. Cook for 5 minutes.
  4. Add the rosemary, crushed red pepper to the pan. Stir well and then add the tomatoes. Season to Taste.
  5. Add the stock and simmer for 30 minutes until the veggies are cooked.
  6. Add the turkey and the spinach to the pan and cook for 5-7 minutes until the spinach is wilted and the turkey is warmed up. Taste and season again if needed.
  7. Meanwhile, cook the pasta al dente.
  8. Add the pasta in the bottom of the soup bowl, pour the soup over and garnish with parmesan cheese.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/01/turkey-tuscan-soup/