Description
This delicious creamy tortellini soup with ground turkey is a comforting and hearty meal perfect for any day. Packed with flavorful ground turkey, tender cheese tortellini, and a creamy tomato-based broth, this soup is easy to prepare and filling. The blend of spices, frozen peas and carrots, and cream cheese creates a smooth and rich texture perfect for warming up on chilly nights.
Ingredients
Scale
Main Ingredients
- 3 tbsp olive oil (preferably Bertolli Extra Virgin)
- 1 medium onion, chopped
- 1 lb ground turkey
- 1 tbsp Worcestershire sauce (Lea & Perrins recommended)
- 3 garlic cloves, minced
- 1 1/2 tsp salt
- 1 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 15 oz diced tomatoes
- 12 oz frozen peas and carrots (Birds Eye recommended)
- 8 oz tomato sauce
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 16 oz cheese tortellini
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
- Cook ground turkey: Add the ground turkey to the pot and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
- Add seasonings and garlic: Stir in Worcestershire sauce, minced garlic, salt, dried parsley, and black pepper. Cook for another 1-2 minutes until fragrant.
- Add tomatoes and vegetables: Pour in the diced tomatoes, tomato sauce, frozen peas and carrots, and chicken broth. Stir everything together and bring to a simmer.
- Simmer the soup: Reduce heat and let the soup simmer gently for about 15 minutes to allow flavors to meld and vegetables to cook through.
- Add cream cheese: Stir in the softened cream cheese until fully melted and the soup becomes creamy. Ensure there are no lumps by stirring thoroughly.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually about 7-9 minutes, until tender but still firm to bite.
- Final seasoning and serve: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with additional parsley if desired.
Notes
- Use softened cream cheese at room temperature to avoid lumps in the soup.
- You can substitute frozen vegetables with fresh ones but adjust cooking time accordingly.
- For a richer flavor, add a splash of heavy cream or milk when stirring in the cream cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen but note that the texture of tortellini may change upon reheating.
