Nourishing Tortellini Soup

A warm and cozy soup that you’ll have on repeat this fall, packed with nutrients and flavor

When I was growing up, I had tortellini with red sauce at least once a week. It was my favorite! I haven’t had it in forever, so I wanted to try something new and exciting with it; enter this delicious tortellini soup. The original recipe is by Hungry Happens (Stella Drivas), I added ground turkey to increase the protein content and have substitutes for dairy-free listed!

My entire family loved this and it’s the perfect nourishing weeknight meal- it all comes together in one pot which makes for super easy cleanup. The full recipe is below, give this one a try!

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Tortellini Soup

• ¼ cup extra virgin olive oil, divided

• 1lb 85% lean ground turkey (sub leaner if preferred)

• 1 medium sweet onion, diced

• 4 medium carrots, peeled and diced

• 12 oz mushrooms, diced

• 4 celery ribs, diced

• 4 cloves garlic, minced

• 1 tsp sweet paprika

• 1 tbsp italian seasoning

• salt and pepper to taste

• 2 tbsp tomato paste

• 1/2 cup dry white wine, I used sauv blanc

• 8 cups chicken bone broth

• 1½ lb FRESH cheese tortellini (I used gluten-free by Taste Republic)

• 1/2 cup grated Parmigiano reggiano (sub dairy free cheese- such as dare brand)

• 1/2 cup heavy cream (sub coconut cream or milk-only the cream part, discard coconut water)

• 3 handfuls kale or spinach

  1. In a large pot, heat 2 tbsp of the olive oil on high. Once hot, add in ground turkey and break up the turkey very finely. Cook the turkey through and let it get a little brown. Remove from pan and set aside.

  2. Add the other 2 tbsp olive oil to the pan. Add in the carrots and onion to saute for 3 minutes. Add in the mushrooms and celery and mix to combine and saute all for another few minutes. Next stir in the garlic for 30 seconds.

  3. Add in the paprika, Italian herb seasoning, salt and pepper to taste and tomato paste and stir to coat all. Next add in the wine and broth and bring to a boil. Simmer on low covered for 20 minutes or until the carrots are tender.

  4. Add in the tortellini and grated parmesan and boil for 5 minutes, or until the tortellini is al dente. Lastly stir in the heavy cream/coconut cream, kale/spinach, and turkey– gently. Taste, and add more salt and pepper if needed.

  5. Top with freshly grated parmesan, a light drizzle of olive oil, and/or fresh parsley and enjoy!

I hope you guys love this recipe!!! It’s such a good one, perfect for those long week days when you just need something comforting.

I hope you all have an amazing weekend, and I’ll see y’all back here tomorrow for a new episode of Sunday sweets <3

With love,

Abigail