This recipe utilizes our best turkey stock. It's one delicious recipe that can be used with countless others including Turkey Tortellini Soup with Greens, Gumbo-Style Turkey Soup, and Green Chile Turkey Soup with Hominy. Make a big batch and freeze individual portions to use instead of buying the boxed or canned versions from the grocery store. The beauty of this recipe is that you basically dump all of your ingredients in the pot (at varying times during the cooking process), let simmer, and magic is made. We love topping each serving with a bit of shaved Parmesan cheese for a salty finish. Serve with a crusty French bread and a glass of white wine for a full meal that weekend guests will love. This soup is hearty enough to serve as a big bowl of comfort when cooler weather arrives. If you're in a pinch and don't have cooked roast turkey on hand, a store-bought rotisserie chicken can easily stand in its place. 

Lisa Cericola


Credit: Greg Dupree

Recipe Summary test

15 mins
25 mins
Serves 6 (Serving Size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high. Add onion, celery, and carrots; cook, stirring often, until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook, stirring often, 1 minute. Add Turkey Stock and roast turkey, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Add tortellini, and simmer until tortellini are cooked, about 6 minutes. Stir in spinach, salt, and pepper. Remove from heat. Top each serving with shaved Parmesan cheese.