Photo: Greg Dupree; Styling: Mindi Shapiro Levine
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: 1 1/2 cups)

How to Make It

Heat oil in a Dutch oven over medium-high. Add onion, celery, and carrots; cook, stirring often, until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook, stirring often, 1 minute. Add Turkey Stock and roast turkey, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Add tortellini, and simmer until tortellini are cooked, about 6 minutes. Stir in spinach, salt, and pepper. Remove from heat. Top each serving with shaved Parmesan cheese.

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Ratings & Reviews

Definite make again!

micheleascher
February 09, 2017
I made this with leftover turkey after Thanksgiving and it was wonderful.  We all loved it.  I'm making it again tonight with roast chicken breast and chicken stock.