My family LOVES this Pesto Turkey Tortellini Soup recipe! And really, you can never have enough 30 minute recipes in your arsenal. 230 calories and 4 Weight Watchers SP
Pesto turkey tortellini soup brings memories of growing up in Vancouver. My parents and I made regular trips to the Granville Island Public Market, the city’s mecca for colorful produce, artisan foods and crafts, and the freshest seafood. Duso’s Italian Foods, the booth that sold fresh pasta and sauces was a revelation for us. So THAT was how pasta was supposed to taste! Each time we walked away with an armful of tortellini, both cheese and meat filled, and containers of pesto and olives. Heaven!
This easy tortellini soup recipe is an ode to those meals, and it quickly became a favorite of my older son, who is a sucker for anything involving tortellini and pesto. A chip off the ol’ block.
We usually serve this soup with a fresh salad for an extra dose of veggies.
Tips for making this turkey tortellini soup:
This soup follows the same basic formula that I use for most of my broth-based or tomato based soup recipes. Start off by cooking the ground turkey before sautéing the vegetables – onion, carrot and celery in this case – in a little olive oil. Next, add in the garlic and herbs before stirring in the broth and pesto. Ten minutes of simmering is all that’s needed to intensify the flavors before stirring in the tortellini.
Fresh, frozen or dried tortellini will work in this recipe. Just be sure to adjust the cooking time. Fresh tortellini will take no more than five minutes, while frozen will take a few minutes longer. For the dried variety, follow the package directions. You may need to add some extra chicken broth if cooking for longer to replace any liquid that that evaporates.
When using fresh tortellini, cook at a lively simmer rather than a full rolling boil so that the tortellini doesn’t start to break apart.
Can you freeze tortellini soup?
In general, tortellini soup and the freezer don’t play well together. However, there is a way around this. Make the recipe through Step 5 in the directions below. In other words, don’t add the tortellini. Cool the soup and freeze it in freezer safe glass containers (affiliate link) WITHOUT the tortellini.
When ready to eat, defrost the soup and reheat it in a saucepan, bringing the liquid to a lively simmer. Add the tortellini and cook until tender. You get the benefit of a pre-made broth (with meat and veggies) and the texture of fresh tortellini. It’s a win-win.
How long will tortellini soup last?
Transfer the soup to a bowl or other glass container, cool completely, cover and refrigerate for up to 5 days.
The tortellini are like little sponges and will soak up the broth as the soup sits in the fridge. The tortellini will be softer, but will still taste great! Add additional broth and gently reheat the soup over medium heat.
Other healthy 30-minute meals:
Whole Wheat Orzo, Cauliflower & Kale Soup {Cookin’ Canuck}
Easy Braised Balsamic & Herb Chicken {Cookin’ Canuck}
Chicken Cobb Salad {On The Go Bites}
Spicy Tofu Mushroom Lettuce Wraps {The Fitchen}
Pesto Turkey Tortellini Soup Recipe
Ingredients
- 1 pound 99% extra lean ground turkey
- 1 teaspoon olive oil
- 1 medium yellow onion chopped
- 2 large carrots cut into half circles
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1/4 teaspoon ground pepper
- 2 tablespoon basil pesto
- 5 1/4 cups low sodium chicken broth
- 9 ounces fresh or frozen cheese tortellini
- 1/4 cup minced flat-leaf parsley
Instructions
- Heat a large nonstick saucepan or cast iron Dutch oven over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Drain and discard the liquid. Transfer the ground turkey to a bowl.
- Reduce the heat to medium and add the olive oil to the saucepan. Stir in the onion, carrot and celery. Cook until the vegetables are tender, about 5 minutes.
- Stir in the garlic, thyme and pepper, and cook for 1 minute.
- Add the pesto and chicken broth. Bring to a boil, reduce to a lively simmer and cook for 10 minutes.
- Stir in the ground turkey and tortellini, and cook until the tortellini is tender, 5 minutes for fresh and 8 minutes for frozen.
- Remove from the heat and stir in the parsley. Serve.
Notes
Nutrition
The recipe was first published on February 23, 2017 and updated on January 22, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Nancee Krieger
Seriously Best Tortellini soup
I doubled the turkey and added a 1 cup additional chicken broth. Oh my gosh delicious, dint forget toasted sour dough bread on the side!
Dara
So glad you love it, Nancee! It’s one of my family’s favorites.
Tanya
Bought too much tortellini at Costco and was trying to find a soup recipe. So glad I found and tried this. Thought the pesto would be overpowering but it enhanced the broth flavour. Won’t have a surplus of tortellini too long. Thanks!
Dara
I’m so glad to hear you enjoyed it, Tanya! It’s one of our favorite weeknight meals.
Mishelle
We are switching our eating habits in our home.
I thawed some ground turkey in the refrigerator and forgot about it. I was looking for an easy, good recipe and came across this one. I already have everything in the pantry too. I can’t wait to try it. I love anything Italian!
It might be hard to stick to just one serving!
Thank you for sharing!
Dara
I hope you love it as much as we do!
Jill
This is my absolute favorite go to soup! I tried it today again but with chicken sausage (still came to 4sp on Blue) and it is SO GOOD! I make mine in the instant pot and the veggies are so tender and add chopped baby spinach at the end. Thank you for sharing, I would have never thought to add pesto and it elevates the flavor SO much! Thank you!
Karen
Is there any other pasta I can use other than tortilini?
Dara
If you want to stick with a filled pasta, you could sub in ravioli. Otherwise, farfalle (bowtie), rotini or penne would be good options.
Felicia Thayer
I have been making this soup for years! So delicious! …..and here we go again! Tonight’s supper with biscuits and butter. Yum!
Felicia Thayer
I have made this several times and it never disappoints!
Thanks for a great recipe!
Karin
Fantastic! The pesto gives such depth!! I added tomatoes and mushrooms only because I needed to clean out the fridge. Thanks for all your great recipes!!
Kalyn
Looks delicious! How much is a serving?? One cup?
Dara
Hi Kalyn, the serving size is 1 1/3 cups. For future reference on my recipes, you can find the serving size in the top right corner of the nutritional information box on the recipe card. 🙂 I hope you enjoy the soup!
Jane Gilliam
Smartpoints are different – ssys 7 at the top and says 8 under Recipe Notes
Dara
Sorry about that! It is indeed 7 SmartPoints. Fixed now!
Bethann
This is so good! Our whole family loved it!
Dara
I’m so glad to hear that, Bethann! I just made a double batch last week and we were able to stretch it for a couple of dinners and a lunch.
Dara
I’m so glad to hear that, Bethann! I just made a double batch last week and we were able to stretch it for a couple of dinners and a lunch.
Chris
When do you add turkey?
Dara
Sorry about that! Add it back in at the same time that you add the tortellini.
Michelle | A Latte Food
I love pesto! This soup looks like perfect comfort food!
Cathy Trochelman
Pesto and tortellini are two of my favorites!!
Amy @ Two Healthy Kitchens
This looks so delicious! I love finding comfort food recipes that are also quick and easy to make … It’s much more comforting when you don’t have to spend three hours cooking and then wash 27 pans! 😉 (And I am so jealous of your trips to the market – those sound amazing!)
Lora @savoringitaly
That market sounds lovely and I’d love to visit Duso’s booth! This soup is what I’m craving for dinner tonight!!!
Erren
I love that this is only a 30 minute meal, saves a lot of time!
Andrea Campbell
Dara — looks delish!!
I wonder though…..can anything match your “Hearty Chicken Stew with Butternut Squash and Quinoa? That’s one of my favorite recipes EVER!!