Pesto Turkey Tortellini Soup
A soul-soothing bowl of Pesto Turkey Tortellini Soup filled with savory turkey, pillowy tortellini, and vibrant pesto, perfect for cozy family dinners.
Ingredients
Main ingredients
- 1 pound ground turkey or substitute with chicken or a plant-based protein for a vegetarian option
- 1 tablespoon olive oil adds richness and helps cook the turkey perfectly
- 4 cups chicken broth homemade or store-bought
- 2 cups tortellini fresh, frozen, or dried; cheese-filled adds creaminess
- 1 cup pesto store-bought or homemade
- 1 cup chopped kale or spinach kale for stronger flavor
- to taste Salt and pepper always add a pinch of love
- for garnish Parmesan cheese everything is better with cheese
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the ground turkey. Use a wooden spoon to crumble it as it cooks, about 5-7 minutes, until no longer pink.
- Season with salt and pepper to taste.
- Pour in the chicken broth and bring it to a gentle boil.
- Once boiling, add the tortellini and cook according to package instructions, usually around 3-5 minutes.
- Stir in the pesto and chopped kale or spinach, cooking for another 2-3 minutes until they wilt slightly.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months. Reheat on the stove, adding extra broth if needed. Customize with vegetables or herbs as desired.