Fall is officially here in the PNW and that means it is soup season in the Rodriguez home. Our family absolutely loves homemade soups. I love recipe that are particularly healthy and the family doesn’t know it. I love the smells of the house as soups simmer on the stove. It brings back so many memories, right?
One of our all-time favorites is Tortellini Soup. Chock full of fresh vegetables and made with ground turkey instead of Italian sausage in our home, this soup is reheat-able and freezable. You just can’t beat it this time of the year with busy schedules.
Prep time can be a bit much since there are so many veggies, but you can cut that time in half with a chopper. These are fantastic for any time you have recipes with loads of veggies or even when you need to chop onions into bits small enough that you know they are there but your picky kids don’t 😊
I start by setting my pot of water to boil for the tortellini. Sorry, but I don’t make mine myself I buy them in the freezer section. You do you and I’ll do me. This is a no judgement zone when it comes to tortellini. Fresh, frozen, packaged or homemade. You decide.
Once that is going it’s time to brown the ground turkey in my soup pot. I brown it using avocado oil and Penzey’s Tuscan Sunset season to give it the favor of the Italian sausage without the not so great other stuff. As its browning, I commence vegetable chopping tossing them all in a big bowl as I go. After all the veggies are done, it’s really just a dump in the pot, add the remaining ingredients and set to simmer.
That’s when I add the tortellini to my boiling water. Then drain them when they are done.
So here’s the trick. We serve the soup, buffet-style. The pot of the tortellini is next to the pot of the soup. Everyone can decide their own tortellini to soup ratio. I’m a loads of soup to a few tortellini. My son Josh is loads of tortellini to a little soup. Zach is a perfect bite ratio kind of eater. The hubby is a mix of us all. That’s what’s nice about serving it this way.
The Perfect Fall Family Dinner
- 1 Tbsp Avocado Oil
- 2 Pounds Ground Turkey
- 2 Tbsp. Penzey’s Tuscan Sunset
- 2 Tbsp. Minced Garlic
- 1 Tbsp. Dried Oregano Leaves
- 1 Tbsp. Dried Basil Leaves
- 1 (14 Oz.) Can Petite Diced Tomatoes
- 28 Oz. Chicken Broth
- 28 Oz. Water
- 2 Green Peppers, Diced
- 2 Red Peppers, Diced
- ½ Yellow Onion, Diced
- 2 Zucchini, Diced
- 2 Yellow Squash, Diced
- 2 Carrots, Diced
- 1 Pkg Fresh or Frozen Cheese Tortellini
- Grated Parmesan Cheese, Optional
- Heat the oil in a 5-6 quart pot on medium-high heat. Season the ground turkey with Penzey’s Tuscan Sunset or Italian Seasonings.
- Add ground turkey to the pot and cook, stirring often until browned and resembles medium sized crumbles.
- Add remaining ingredients to your pot and bring to a boil. Simmer 20 minutes.
- While soup simmers, cook tortellini in a separate pot as per package directions. Once cooked, drain and drizzle with olive oil.
- Ladle soup into bowls and add tortellini as desired. Serve with cruchny bear and grated parmesean cheese.
- Store leftovers in separate containers in the freezer or fridge.
I hope you enjoy this Rodriguez Family Favorite! Follow along on my Fitness and Food Adventures on @peppyfitfoodie !
Food Chopper by Prep Works