2 1/2 c. Leftover turkey or rotisserie chicken, shredded (about 10 ounces)
1/2 to 1 teaspoon crushed red pepper
1 Tbsp. fresh lemon juice
Grated Parmesan, torn basil leaves, and pesto, for serving
Directions
Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add tomatoes and stock. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.
Add tortellini and cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Serve immediately garnished with Parmesan, basil, and a drizzle of pesto.
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Turkey Spinach Tortellini Soup
By Terrie Lewis | June 18, 2024
4 – 6 serving(s) Prep: 5 mins, Total: 30 mins
Ingredients
1 Tbsp. olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (14-oz.) can fire-roasted crushed tomatoes
6 c. chicken stock
1 (9-ounce) package fresh cheese tortellini
1 (5-ounce) package fresh baby spinach
2 1/2 c. Leftover turkey or rotisserie chicken, shredded (about 10 ounces)
1/2 to 1 teaspoon crushed red pepper
1 Tbsp. fresh lemon juice
Grated Parmesan, torn basil leaves, and pesto, for serving
Directions
Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add tomatoes and stock. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.
Add tortellini and cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Serve immediately garnished with Parmesan, basil, and a drizzle of pesto.
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