Sunday, November 28, 2010

Italian Turkey Soup

 Hope everyone had a great Thanksgiving weekend!  We had a very delicious holiday that I managed to forget to take pictures of EVERYTHING.  Guess I was too busy enjoying the weekend.  Oh well. Last night, we had a previous recipe, Chicken Wild Rice Soup (but with turkey, of course!). I'm not sure how many of you still have leftover turkey, but this recipe for Italian turkey soup another very un-Thanksgiving recipe to maybe help use up the last of it.  And, in case you don't, it's also good with chicken or ground turkey!

 Italian Turkey Soup 
Serves 6-8
1 20 oz. package lean ground turkey or 2 cups leftover shredded cooked chicken or turkey
salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried Italian seasoning
6 cups chicken broth (about three 15 oz cans), or turkey broth
1 15 oz. can diced tomatoes with basil and garlic (undrained)
1 15 oz. can white beans drained and rinsed
1 8 oz. package frozen chopped spinach, thawed and drained (or a couple big handfuls of fresh spinach)
2 cups frozen or refrigerated cheese tortellini or mini ravioli
2 tablespoons pesto (optional)
shredded parmesan cheese for garnish

In large soup pot, brown ground turkey (or if using precooked meat, skip to next step).  Season with salt, pepper, garlic and herbs.  Once turkey is browned, pour in chicken broth, can of tomatoes and beans.  Bring to a boil and simmer for 10 minutes over medium-low heat.  Add tortellini and simmer another 7-8 minutes or until tortellini is cooked through.  Stir in spinach and simmer a couple more minutes until spinach is heated through.  If using, swirl in pesto right before serving. Pass shredded Parmesan cheese for sprinkling on top.

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