Tortellini Soup

Tortellini Soup with Ground Turkey and Kale by Mina Goodman, RDN

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CategoryCuisineTags, , DifficultyBeginner

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!

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1 lb ground turkey
 1 onionminced
 6 garlic clovesminced
 1 qt chicken stock
 15 oz can crushed tomatoes
 2 tbsp tomato paste
 1 tsp Celtic sea salt
 1 bunch kaleremove stems and finely chop
 10 oz bag fresh tortellini
 1 cup heavy cream
 Fresh grated parmesan cheese
 ¼ tsp red pepper flakes
 fresh basil leavestear with fingers
1

Heat a large soup pot over medium-high heat.

2

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.

3

Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.

4

Bring to a boil, season with salt then simmer for 15 minutes.

5

Add the kale, tortellini and heavy cream.

6

Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.

7

Serve with parmesan cheese, fresh basil leaves and red pepper flakes if desired.

Nutrition Facts

Servings 4

Ingredients

 1 lb ground turkey
 1 onionminced
 6 garlic clovesminced
 1 qt chicken stock
 15 oz can crushed tomatoes
 2 tbsp tomato paste
 1 tsp Celtic sea salt
 1 bunch kaleremove stems and finely chop
 10 oz bag fresh tortellini
 1 cup heavy cream
 Fresh grated parmesan cheese
 ¼ tsp red pepper flakes
 fresh basil leavestear with fingers

Directions

1

Heat a large soup pot over medium-high heat.

2

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.

3

Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.

4

Bring to a boil, season with salt then simmer for 15 minutes.

5

Add the kale, tortellini and heavy cream.

6

Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.

7

Serve with parmesan cheese, fresh basil leaves and red pepper flakes if desired.

Tortellini Soup with Ground Turkey and Kale by Mina Goodman, RDN