Creamy Tomato Turkey and Tortellini Soup

I mean what’s better than a big bowl of soup on a cold night? Easy enough for a weeknight meal and oh so comforting. The tortellini simmers away in a lightly creamy herb tomato broth with ground turkey, mushrooms, spinach and lots of parmesan cheese. For that perfect night when you can’t decide between pasta and soup. This will be on repeat over here. The boys couldn’t get enough of it!

DID YOU MAKE CREAMY TOMATO TURKEY AND TORTELLINI SOUP?

If you loved this creamy tomato turkey and tortellini soup I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Ingredients

• 2 tbsp. olive oil
• 1/2 lb. ground turkey
• 2 tsp. fennel seeds
• 2 tbsp. butter
• 1/2 cup red onion, peeled and minced
• 5 garlic cloves, peeled and minced
• 1 cup mushrooms, sliced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• 1 parmesan rind
• 3 tbsp herbs minced (parsley, thyme, oregano, basil)
• 1 lb. cheese tortellini
• 1 big handful spinach
• garnish with grated parmesan cheese, fresh cracked black pepper and a drizzle of olive oil

Directions

In a large soup pot over medium heat, start by browning the ground turkey and fennel seeds together. Breaking it up with a rubber or metal spatula. Season with salt and pepper. Let it go for a couple minutes until it’s all cooked through, about 5-6 minutes. Once cooked through use a slotted spoon and remove from heat and onto a plate to set aside.

Add in the butter, onions, garlic, and mushrooms into the same pot. Season with salt and pepper. Cook everything together just until the onions are translucent and the mushrooms are tender and cooked through, scraping the bottom as you go. Then add the ground turkey back into the pot along with the crushed tomatoes, chicken stock and parmesan rind. Bring it up to a boil, and then reduce heat and let it simmer for about 10 minutes.

While the soup is simmering, bring a large pot of salted water to boil. Cook the tortellini for about 3 minutes. Use a big spider or strain the water and add the tortellini into the soup. Then add in the heavy cream and fresh herbs, handful of spinach. Let it continue for another 5 minutes, so the spinach wilts and the soup can thicken up a little bit. Season again with salt and pepper as needed.

Serve in big bowls with grated parmesan, fresh cracked black pepper and a drizzle of olive oil.