Italian Tortellini Soup

Italian Tortellini Soup

I am extremely proud of this soup.  Almost every vegetable in it came from last years garden that were frozen for the winter.

Italian Tortellini Soup

This is absolutely amazing. The flavor was incredible!! And on top of that, it’s an easy soup to put together with lots of versatility as far as the vegetables you can put in it. When Summer is in full swing and you’ve still got vegetables from last years garden in the freezer and you need room for this years crop, make soup!

My day started out trying to figure out what I would do with the turkey I had roasted the day before.  I picked all the meat off of it , made a huge bowl of turkey salad and decided to freeze most of the meat. I did leave some unfrozen to make soup with, you can use chicken in this recipe as a substitute for the turkey. There are vegetables in my freezer that don’t get used up as fast as others do, those would be the veggies that would be used in the soup.  Frozen ,thawed kale, tomatoes and zucchini were put to good use in this fantastic soup.

Every year I grow lots of herbs in my garden.  Last year I decided to freeze basil. I chopped it up, added olive oil and froze the basil in ice cube trays.  I used the frozen basil in the soup , the flavor was amazing.  I’ll be freezing more basil next year !  Grated Parmesan Cheese topped the soup before it was served.   The flavors all came together perfectly to make an outstanding Italian Tortellini Soup.  My son ate three bowls !  This is going to be a soup I make often, it’s just to good and easy not too.

How can I make Italian Tortellini Soup for someone following a Gluten Free or Vegan Diet?

If you have members of your family following different diets to become healthier, try the following substitutes to make Italian Tortellini Soup Gluten or Vegan friendly.

 For someone following a Gluten Free diet substitute the tortellini for:

• rice
• beans (Northern White Beans or Kidney Beans)
• Garbanzo beans

For someone following a Vegan diet

• use vegetable broth instead of chicken broth and omit the turkey meat
• Try sprinkling the top of the soup with a small amount of nutritional yeast as a substitute for the Parmesan Cheese sprinkled over the soup before serving.
• Use Vegan Cheese comparable to a Parmesan to grate over the top before serving
• Use regular tortellini instead of cheese filled

The beauty of soup is that you can make it any way you want it.  Adapt, make it your own and ENJOY!

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Italian Tortellini Soup

Ingredients

• 1 1/4 cups cooked turkey or chicken cubed
• 1 medium onion diced
• 1 heaping Tablespoon jarred minced garlic or about 6 garlic cloves minced
• 3 cans chicken broth 14 and 1/2 ounces each
• 1 3/4 cups frozen thawed tomatoes or one 14 1/2 oz can tomatoes undrained
• 1 cup frozen thawed sliced zucchini or vegetable of your choice.
• 2 small fresh carrots sliced thinly
• 1 cup frozen fresh chard or spinach can be used, thawed kale, or 9 0z fresh kale
• 1 1/2 - 2 cups frozen cheese tortellini
• 2 1/4 teaspoons fresh basil or 3/4 teaspoon dried basil
• 1 teaspoon olive oil
• Salt and pepper to taste
• Dash crushed red pepper flakes
• Grated Parmesan for a topping before serving

Instructions

• Saute onion and carrot in 1 teaspoon olive oil until onion is translucent and carrot is tender.
• Place the chicken broth, tomatoes, sauteed onion and carrots, garlic, red pepper flakes, salt and pepper and tortellini in a dutch oven, bring to a boil. Boil about 5 minutes. Turn the heat down and add the zucchini, kale and turkey chunks. Cook 2 to 3 more minutes. Remove from heat, serve in bowls topped with grated Parmesan Cheese.

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