Turkey Kale Tortellini Soup

Fall and the cold weather has officially hit Seattle and all I want is comfort food that warms me up. This soups is a much healthier version of the popular Italian Sausage and Tortellini Soup. I swapped the sausage for ground turkey and seasoned it with fennel seeds to replicate that italian sausage taste. This soup is filled with so many vegetables – mushrooms, carrots, squash, and kale – for a filling, flavorful dish. This soup will warm your soul and tummy! This is also so easy to make and doesn’t require a ton of time for simmering so you can throw it on the stove and get dinner ready in about 30 minutes, which means less time in the kitchen and more time relaxing. I love soup when it is cold outside so this dish was a no brainer, but I wanted something a bit lighter and healthier. The italian sausage + tortellini soup I referenced earlier is super popular, but I wanted to create my own version that features more vegetables and a leaner protein option so I can feel a bit better about eating multiple bowls at 1 sitting.

For the Ground Turkey:

  • 8 oz (1/2 lb) Ground Turkey
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Onion Powder
  • 1/2 Tbsp Parsley
  • 1 Tbsp Minced Garlic
  • 1/2 Tbsp Fennel Seeds
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

For the Soup:

  • 1/2 Yellow Onion, Diced
  • 1 Cup Carrots, Sliced
  • 8 oz Mushrooms, Quartered
  • 40 Fl Oz Chicken Broth
  • 2 Cups Butternut Squash, Cubed
  • 3 Cups Kale, Chopped
  • 1 Cup Heavy Cream
  • 1 1/2 Tbsp Tomato Paste
  • 2 Tbsp Minced Garlic
  • 2 Tsp Worcestershire
  • 2 Tsp Onion Powder
  • 2 Tsp Basil
  • 2 Tsp Oregano
  • 1 Tsp Red Pepper Flakes
  • 2 Bay Leaves
  • 2 Cups Tortellini
  • Olive Oil
  • Salt + Pepper
  • Serves: 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes

To Make:

  1. Heat a dutch oven (or large pot) over medium heat and add in 2 tbsp olive oil. Add in the ground turkey, 1/2 tbsp basil, 1/2 tbsp oregano, 1/2 tbsp onion powder, 1/2 tbsp parsley, 1 tbsp minced garlic, 1/2 tbsp fennel seeds, salt + pepper. Stir to combine and brown the turkey for 6-8 minutes until cooked through. Transfer the turkey to a bowl and set aside.
  2. Add another 1 tbsp of olive oil to the pot and add in the onions and carrots. Season with salt and pepper and add in the 2 tbsp minced garlic. Cook for 10 minutes until they soften.
  3. Add in the butternut squash and cook for 3 minutes.
  4. Next, add in the tomato paste and stir to combine. Add in the chicken broth and bring to a simmer.
  5. Add in the 2 tsp onion powder, 2 tsp bails, 2 tsp oregano, 1 tsp red pepper flakes, 2 bay leaves, 2 tsp worcestershire, and season generously with salt and pepper – stir to combine well.
  6. While the broth is simmering, add the mushrooms and kale in and stir. Add the turkey back in to the soup and reduce the heat to low. Cook for 5 minutes until the mushrooms and kale begin to soften.
  7. Next, add in the cream and tortellini and cook for 6-8 more minutes so the tortellini fully cooks.
  8. Remove the bay leaves before serving and enjoy!

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