Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Turkey Tortellini Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3169g | |
| Calories 1752 | |
| Calories from Fat 572 | 33% |
| Total Fat 63.97g | 80% |
| Saturated Fat 19.89g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 361mg | 120% |
| Sodium 4078mg | 170% |
| Potassium 3164mg | 90% |
| Total Carbs 153.79g | 41% |
| Dietary Fiber 16.8g | 56% |
| Sugars 20.56g | 14% |
| Protein 139.03g | 222% |
Ingredients Convert Measures
- 9 ounce. pkg. frzn cut broccoli, thawed
- 5 c. water
- 2 (10 3/4 ounce.) cans chicken broth
- 10 3/4 ounce. can condensed cream of mushroom soup
- 2 c. cubed, cooked turkey breast
- 1/2 teaspoon marjoram leaf
- 1 c. minced onions
- 7 ounce. pkg. cheese tortellini
- 1 c. sliced carrots
- 1/2 c. dry vermouth
- 2 chopped garlic cloves
- 1/2 teaspoon basil leaves
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon tarragon
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
Directions
- In large saucepot, combine water, chicken broth, mushroom soup, onions, carrots, garlic, and all the herbs. Bring to boil till onion and carrots are done. Add in tortellini; simmer, uncovered 30 min. Add in broccoli, turkey, and dry vermouth. Simmer an additional 5-10 min till broccoli is tender. The vermouth adds a distinctive flavor to this hearty soup which goes good with thick slices of French bread. Makes 10 (1 1/2 c.) servings.
