I’m working on cleaning out my garage freezer and had a turkey breast that I needed to use. My family is not a big fan of turkey since they all prefer dark meat and there is never enough. I also had some frozen tortellini and chicken stock and figured soup would be the perfect way to use it all up.
This soup is delicious! I loved the rich broth, fresh veggies, chunks of roasted turkey and the touch of fresh Parmesan to finish it off. I ended up roasting the turkey breast and using half of it for this soup. The other half I chopped to add to salads for lunch.
2 cups cooked turkey, diced
1 Tbsp olive oil
8 oz mushrooms, sliced
2 large carrots, peeled and sliced
2 celery stalks, diced
1/2 medium onion
1 garlic clove, minced
3-4 fresh thyme springs, bundled together with cooking string
1 bay leaf
8 cups chicken or turkey stock
Parmesan rind
10 oz cheese tortellini
1 cup frozen peas
1/2 cup freshly grated Parmesan
salt & fresh ground pepper
In a dutch oven, heat the olive oil over medium heat. Saute the sliced mushrooms until they have released their juices and started to brown. Add in the carrots, celery, onion and garlic. Cook for 3 to 5 minutes or until veggies are tender.
Add in the stock, Parmesan rind and fresh herbs. Season with salt and pepper. Simmer for 20 minutes. Remove the rind and herbs. Add the diced turkey and tortellini and stir. Simmer until the pasta is cooked. Turn off the heat and add in the cup of frozen peas. Stir and season with salt and pepper. Ladle soup into bowls and top with freshly grated Parmesan cheese.
Source: Garlic & Zest
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