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Italian Tortellini Soup

Italian Tortellini Soup


  • 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


  • 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.