Tortellini Soup with Ground Turkey and Kale by Mina Goodman, RDN
One of my favorite comfort foods to eat when the temperatures are cooler at night is soup. This creamy tortellini soup is full of flavor and you can make it in just 30 minutes. Add a slice of crusty bread on the side and you are set!
Heat a large soup pot over medium-high heat.
Add the ground turkey, onions and garlic to the pot and sauté until the onions are soft an translucent, about 5 minutes. Drain off any excessive fat.
Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.
Bring to a boil, season with salt then simmer for 15 minutes.
Add the kale, tortellini and heavy cream.
Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.
Serve with parmesan cheese, fresh basil leaves and red pepper flakes if desired.
Servings 4
Ingredients
Directions
Heat a large soup pot over medium-high heat.
Add the ground turkey, onions and garlic to the pot and sauté until the onions are soft an translucent, about 5 minutes. Drain off any excessive fat.
Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.
Bring to a boil, season with salt then simmer for 15 minutes.
Add the kale, tortellini and heavy cream.
Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.
Serve with parmesan cheese, fresh basil leaves and red pepper flakes if desired.
