What will you do with your leftover turkey? How about turning it into a simple-to-make, thick and hearty soup?
This fabulously creamy leftover turkey and tortellini soup is so thick, it comes close to being more like a stew. This recipe serves four, but you can easily double the ingredients to feed a larger crowd.
If you’re like me, you likely have leftover veggies on hand, too. Put them to good use! Onion, celery, and carrot start things off for this soup, with hearty cheese tortellini and colorful peas added to the turkey. This turkey-tortellini will satisfy your hunger and turn leftovers into a fresh new meal for the entire family.
Creamy leftover turkey and tortellini soup
- 3 tablespoons butter
- 1/4 cup white onion, diced
- 1 celery stalk, diced
- 1/3 cup carrot, diced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon dried mustard
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 2 cups milk
- 2 cups chicken or vegetable broth
- 1 pound cooked turkey, cubed into bite-sized pieces or shredded
- 1/3 cup frozen peas
- 9 ounces fresh, refrigerated cheese tortellini
- Melt the butter in a Dutch oven or large pot over medium heat. When melted, add the onion, celery, and carrot.
- Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
- Add the flour to the mixture, and whisk to combine. It will be slightly clumpy. Add the salt, black pepper, mustard, sage, and time and mix.
- Whisk in the milk and the broth, a little at a time. Whisk until smooth.
- Bring the mixture to a boil, then reduce the heat. Add the turkey, peas, and tortellini to the mixture, and simmer for about 8 minutes.
- The soup is very thick, so if you’d like, add a bit more milk and stir to combine.
- Serve hot.
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