Tortellini Soup

Tired of Thanksgiving leftovers but you have some turkey that you want to use up?  This tortellini soup is perfect for that.  It’s quick and easy and makes a great weeknight meal.  You can also make it without the turkey or chicken if you would like,  and use vegetable broth instead of chicken broth if you want to make it a vegetarian meal.

 

3 Tbsp. Olive Oil

1 medium onion, chopped into small 1″ pieces

3 cloves of garlic, minced fine

2 large carrots, peeled and sliced into small rounds

1  48-ounce box of chicken broth, you can use unsalted if you would like

3 cups of water

1 cup of cooked, shredded turkey or chicken, this is optional

1 14.5 ounce of canned, diced tomatoes

1 tsp. sugar

1/4 tsp pepper

1 9 ounce package of fresh  three cheese tortellini, found in the refrigerated section, I like the Buitoni brand

3 cups of fresh spinach, chopped into small pieces, they will shrink when they are added to the soup

3 Tbsps. shredded  parmesan cheese

Heat olive oil in a large soup pot and add the chopped onions, garlic and carrots, cook until the onion is tender, about 5-7 minutes.  Add the chicken broth and water and bring to a boil, add the chicken or turkey,  tomatoes, sugar, pepper and spinach leaves and tortellini and bring the pot back to a boil again.  Add the parmesan cheese and serve immediately.

Makes 6 servings.