Pesto Turkey Tortellini Soup Recipe 30 Minute Meal

Italian Turkey Tortellini Soup leftover turkey recipe • a farmgirl's

Cook the tortellini: Add water to a large pot and bring it to a boil. Once boiling, add two tablespoons of salt, followed by the tortellini. Cook the pasta according to the instructions on the box. Saute the ingredients: Add a skillet to the stovetop over medium-high heat. Add the oil and onion.

Leftover Turkey Spinach Tortellini Soup Lauren Kelly Nutrition

Instructions. Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat. Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil. Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.

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jalapeno, ground turkey, paprika, hot sauce, tortellini, pepper and 15 more Easy, Cheesy Crock Pot Tortellini The Realistic Nutritionist garlic, Italian seasoning, tortellini, pepper, mushrooms, large onion and 8 more

Pesto Turkey Tortellini Soup Recipe 30 Minute Meal

Add in marinara sauce, tomatoes, chicken broth and water and bring to a light boil. Add in tortellini, toss and press tortellini down into sauce, reduce heat to medium-low, then cover and simmer until tortellini is cooked through, about 10 minutes, stirring once halfway through. Stir in spinach and parsley, season with pepper to taste (season.

Turkey Tortellini Toss Recipe How to Make It Taste of Home

Heat oil in a large saucepan over medium heat. Brown ground turkey, stirring often to make sure the meat doesn't stick to the bottom of the saucepan. Add in the onion and zucchini and cook for about 8 minutes. Stir in the fresh spinach for 3 more minutes. Mix in the can of diced tomatoes and spices.

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Add garlic, Italian seasoning, 1/2 teaspoon salt, and 6-8 cracks of pepper to the pan. Cook for 1-2 minutes more, stirring well. Scrape the beef mixture out into the baking dish. Stir in the marinara sauce, uncooked tortellini, and a little more than half of the mozzarella. Top with remaining mozzarella and the Parmesan.

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Slowly pour in the chicken broth and milk while stirring constantly. Bring the mixture to a boil and then add the tortellini. Reduce the heat to a simmer (medium low heat) and let it cook, stirring often, for 12-15 minutes, or until the tortellini is tender and the sauce has thickened. Stir in the peas and heat through.

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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.

Ground Turkey Tortellini Soup Recipe on Redomestication Homemade soup

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground turkey and cook until browned, about 8 minutes. Drain any excess fat. Add the diced tomatoes, sugar, and basil and bring to a simmer. Let cook for 10 minutes.

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Spray 3-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium heat; stir in onion, garlic and turkey. Cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in tomato pasta sauce. Meanwhile, cook tortellini in 3-quart saucepan in boiling water until pasta is done; drain.

Leftover Turkey Recipes POPSUGAR Food

Instructions. Over medium heat, add onion to pot and sauté for 2-3 minutes until they soften. Add garlic and mix in with onion, about 1 minute (careful not to burn the garlic). Add turkey and mix until browned. Drain and add back to pot. Add the crushed tomatoes, 4 cups of broth and basil.

Pesto Turkey Tortellini Soup Recipe 30 Minute Meal

Instructions. Add the olive oil, onions, celery, and carrots to a Dutch oven/soup pot over medium-high heat and sauté for 7-8 minutes. Add in the ground turkey and garlic and continue cooking for another 5-7 minutes, breaking up the meat with a spoon as you go along.

Chicken and Spinach Tortellini Soup Coop Can Cook

Turn off the heat and using a slotted spoon, transfer the turkey to the prepared slow cooker. Stir in the marinara sauce, tortellini, mushrooms, water and red pepper flakes if using. Cover the slow cooker and cook on low for 4 - 4 ½ hours or on high for 30 minutes -to 1 hour.

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Brown turkey, add sauce, and stir in cream cheese: Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about.

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Cook tortellini according to package directions. Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese. Drain tortellini; add to skillet and.

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Preheat oven to 375°F. Heat the olive oil in a large oven-safe pan over medium heat. Add the ground turkey, breaking it up with a spatula or wooden spoon. Add the seasonings and cook the meat until it's no longer pink on the outside. Add the spinach and stir it into the beef. Once it starts to wilt add the marinara.