Turkey Tortellini Soup

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Makes:
  • 8 servings
  • 16 servings
Prep Time:
60 minutes 90 minutes
Cooking Time:
120 minutes 120 minutes
Many people with pancreatic cancer often will better tolerate and enjoy simple, comforting meals. This classic soup recipe can be the base for a warm and hearty soup.

Directions

Roasting the Turkey:

1.Preheat oven to 350°.

2.Place turkey on roasting rack. Season inside and out with salt and pepper.

3.Roast turkey for 2 1/2 or 3 hours until internal temperature reaches 155°, basting with natural juices every 30 minutes.

4.Remove turkey and lightly dome with aluminum foil. Allow to cool.

5.Once cool, remove skin and debone turkey.

6.Place body and all bones back into the roasting pan. Roast at 350° for 30 minutes, until bones are dark, golden brown.

7.Shred turkey meat into bite-sized pieces.

8.Reserve.

Turkey Stock:

1.In a large stockpot, place turkey bones and body, 1/2 head of celery (chopped), 3 carrots (chopped), 2 onions (chopped), 4 garlic cloves (smashed), 3 bay leaves, 1 sprig rosemary and 6 sprigs thyme.

2.Cover with 4 inches of water, bring to a simmer.

3.Lower heat and slowly simmer stock for 2 hours, occasionally skimming fat from the top.

4.After 2 hours, strain stock through a fine sieve and cheese cloth.

5.Cool and reserve.

Garnish:

1.Remaining celery, small dice (1/4 by 1/4 inch)

2.Remaining carrots, small dice (1/4 by 1/4 inch)

3.Remaining onions, small dice (1/4 by 1/4 inch)

4.Remaining garlic, minced

5.In a large stockpot, put 2 gallons of water. Add 2 tbsp of kosher salt. Bring to a rolling boil and add the tortellini.

6.Cook for 6 minutes, occasionally stirring. Strain.

7.Toss 1 tbsp extra virgin olive oil into the tortellini.

8.Lay flat on a sheet tray and allow to cool in refrigerator.

9.Reserve.

Assemble the Soup:

1.Add stock to large stockpot.

2.Add all diced vegetables and bring to a simmer. Cook until carrots are tender, approximately 6-8 minutes.

3.Add shredded turkey meat, tortellini and finely chopped parsley. Adjust soup seasoning with desired amount of kosher salt and fresh ground pepper.

Serve:

1.In a soup bowl, place 1 large ladle of garnish into center of the bowl, top the bowl off with stock.

2.Drizzle with 1/2 tsp extra virgin olive oil over the top of the soup.

3.Add 1 tbsp of grated parmigiano cheese.

Roasting the Turkey*:

1.Preheat oven to 350°.

2.Place turkeys on roasting rack. Season inside and out with salt and pepper.

3.Roast turkeys for 2 1/2 or 3 hours until internal temperature reaches 155°, basting with natural juices every 30 minutes.

4.Remove turkeys and lightly dome with aluminum foil. Allow to cool.

5.Once cool, remove skin and debone turkeys.

6.Place body and all bones back into the roasting pan. Roast at 350° for 30 minutes, until bones are dark, golden brown.

7.Shred turkey meat into bite-sized pieces.

8.Reserve.

*If unable to roast turkeys side by side, repeat steps for second turkey

Turkey Stock:

1.In a large stock pot, place turkey bones and bodies, 1 head of celery (chopped), 6 carrots (chopped), 4 onions (chopped), 8 garlic cloves (smashed), 6 bay leaves, 2 sprigs rosemary and 12 sprigs thyme.

2.Cover with 4 inches of water, bring to a simmer.

3.Lower heat and slowly simmer stock for 2 hours, occasionally skimming fat from the top.

4.After 2 hours, strain stock through a fine sieve and cheese cloth.

5.Cool and reserve.

Garnish:

1.Remaining celery, small dice (1/4 by 1/4 inch)

2.Remaining carrots, small dice (1/4 by 1/4 inch)

3.Remaining onions, small dice (1/4 by 1/4 inch)

4.Remaining garlic, minced

5.In a large stockpot, put 2 gallons of water. Add 2 tbsp of kosher salt. Bring to a rolling boil and add the tortellini.

6.Cook for 6 minutes, occasionally stirring. Strain.

7.Toss 2 tbsp extra virgin olive oil into the tortellini.

8.Lay flat on a sheet tray and allow to cool in refrigerator.

9.Reserve.

Assemble the Soup:

1.Add stock to large stockpot.

2.Add all diced vegetables and bring to a simmer. Cook until carrots are tender, approximately 10-12 minutes.

3.Add shredded turkey meat, tortellini and finely chopped parsley. Adjust soup seasoning with desired amount of kosher salt and fresh ground pepper.

Serve:

1.In a soup bowl, place 1 large ladle of garnish into center of the bowl, top the bowl off with stock.

2.Drizzle with 1/2 tsp extra virgin olive oil over the top of the soup.

3.Add 1 tbsp of grated parmigiano cheese.

Nutritional Data (per serving)

(assumes 1 oz turkey per bowl)

338 calories

13 gram(s) fat

3 gram(s) saturated fat

39 mg cholesterol

37 gram(s) carbohydrate

2.5 gram(s) dietary fiber

19 gram(s) protein