You know those weeks when your brain just doesn’t work? This was one of those weeks for me. On my meal plan Thursday night we were supposed to have 3-Bean Turkey Chili but late on Wednesday night (AFTER I had defrosted my ground turkey and was about to start browning it) I realized I had only bought half of the ingredients that I needed…doh! I worked a full 9 to 5 day and obviously came home to zero chili in the CrockPot. If that’s not an opportunity to get creative and build a new recipe I don’t know what is. From the ashes of my malfunctioning brain rose…. Turkey Tortellini Soup. I can’t even tell you how wonderful and comforting this soup is! It’s my new chicken noodle. Now when Chris and/or I are sick, this is what we’ll be making. This is the kind of soup where you can really use any veggies you have on hand (which is what I did). It was so quick, so easy and so delicious. I hope you enjoy!
Half an onion, chopped
One stem celery, thinly sliced
One clove (or more!) fresh garlic, chopped
Two handfuls of chopped mushrooms
1 lb ground turkey (we always buy the organic, hormone & antibiotic free kind)
A handful or two of shredded carrots
6 cups chicken broth
9 oz packet of (non-frozen) cheese tortellini (we used Buitoni’s 3 Cheese Fresh Tortellini)
Salt & Pepper
Ground Coriander Seed (I found that this flavor worked so well with the other ingredients, but you could really use any kind of seasoning, or none at all!)
Half a lemon
– In a bit of butter, saute the onion, celery, and garlic until soft. Add the mushrooms and carrots and saute for a few more minutes. Add the turkey and cook until browned. We left ours in big chunks, kind of like meatballs. Add the chicken broth and seasoning, and bring to a boil. Once boiling, add the tortellini, reduce the heat to medium and cook until done.
Squeeze your lemon juice in there, to add some freshness to the flavor – although the soup wasn’t lemony-tasting, this made ALL THE DIFFERENCE to the flavor. At this point, I was going to add some fresh spinach to the party but I forgot. It would be SO GOOD with some wilted spinach, you should definitely add some to yours. Serve in bowls and grate some fresh parmesan on top.