Mouthwatering Ground Turkey Tortellini Soup

I grew up on soups that felt like a warm hug, and this Ground Turkey Tortellini Soup quickly became one of my go-tos on chilly weeknights. It’s a cozy, one-pot comfort meal that combines lean ground turkey, cheesy tortellini, bright tomatoes, and a handful of spinach for color and nutrients. The result is a bright, hearty soup that cooks fast and feeds a crowd without much fuss.

Why you’ll love this dish

This soup hits several marks: it’s quick enough for a weeknight, family-friendly, and satisfying without being heavy. Ground turkey keeps it lean, while cheese tortellini gives you that indulgent, pasta-in-broth feel kids and adults both love. It’s budget-friendly (one pot, minimal ingredients), easy to customize, and perfect when you want something comforting but not overly rich. Make it when you need a fast dinner that still tastes like you spent time cooking.

“Quick to make, comforting to eat — the tortellini makes this feel special even on a busy night.”

Step-by-step overview

Before you start: brown the turkey, sweat the aromatics, add broth and tomatoes, simmer with tortellini until tender, then finish with spinach and seasoning. Total active time is short and most of the cook time is hands-off simmering. This overview shows the flow so you can prep ingredients while the turkey cooks and have dinner ready in under 30 minutes.

What you’ll need

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped (yellow or sweet)
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium if preferred)
• 1 can diced tomatoes (14.5 oz) — drain or keep juices for extra tang
• 2 cups cheese tortellini (fresh or refrigerated work best)
• 2 cups spinach (baby spinach is easiest)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Notes and substitutions: use ground chicken if you don’t have turkey. Swap vegetable broth and omit turkey for a vegetarian version—add a can of white beans for protein. For gluten-free diets, use GF tortellini or small GF pasta.

Step-by-step instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add 1 pound ground turkey. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
3. Add the chopped onion and minced garlic. Cook, stirring, until the onion is translucent and fragrant (about 3–4 minutes).
4. Pour in 4 cups chicken broth and the can of diced tomatoes. Bring the mixture to a gentle boil.
5. Stir in 2 cups cheese tortellini and 1 teaspoon Italian seasoning. Reduce heat and simmer for 5–7 minutes, or until the tortellini is tender.
6. Add 2 cups spinach and cook just until wilted.
7. Season with salt and pepper to taste. Serve hot.

Best ways to enjoy it

Serve this soup in deep bowls with a drizzle of extra-virgin olive oil or a sprinkle of grated Parmesan. Crusty bread, garlic toast, or a simple green salad are perfect sides. For a heartier meal, add a side of roasted vegetables or top with toasted pine nuts for crunch. Garnish ideas: chopped fresh basil, crushed red pepper flakes for heat, or a dollop of ricotta for extra creaminess.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. When reheating, warm gently on the stove over medium-low heat until steaming; add a splash of broth or water if the soup has thickened. For food safety, reheat to an internal temperature of 165°F (74°C). Freeze in meal-sized portions for up to 2 months—note that pasta texture may soften after freezing. To reheat from frozen, thaw overnight in the fridge or simmer gently until heated through.

Pro chef tips

• Brown the turkey well for deeper flavor. Don’t rush this step.
• If you like a richer broth, stir in 1/4 cup cream or half-and-half at the end.
• Use fresh tortellini when possible; packaged refrigerated tortellini cooks faster than dried. Adjust cooking time accordingly.
• Taste and season at the end. The tomatoes and broth can vary in salt, so wait before adding too much.
• To avoid overcooked tortellini, add it toward the end and simmer just until al dente.

Creative twists

• Spicy: add red pepper flakes or a diced jalapeño when sautéing the onion.
• Italian sausage swap: use ground Italian turkey sausage for more herb and spice.
• Creamy spinach-tomato: add a spoonful of tomato paste while simmering and finish with cream.
• Vegetarian version: replace turkey with sautéed mushrooms and add a drained can of cannellini beans.
• Mediterranean spin: finish with lemon zest and crumbled feta instead of Parmesan.

Common questions

Q: How long does this take to make?
A: Active prep and cook time is about 20–30 minutes. Most of the time is simmering the tortellini for 5–7 minutes.

Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini works but may take a minute or two longer to cook. Add it straight to the simmering broth and test for doneness.

Q: Is it safe to freeze? Will the tortellini get mushy?
A: You can freeze this soup, but pasta can soften after freezing and reheating. For best texture, freeze the soup base (turkey, broth, tomatoes) and cook fresh tortellini when reheating.

Q: Can I make this low-sodium or gluten-free?
A: Absolutely. Use low-sodium broth and no-salt-added tomatoes to reduce sodium. Choose gluten-free tortellini to make it GF.

Q: What are good protein swaps?
A: Ground chicken, Italian turkey sausage, or a can of rinsed beans (for vegetarian) are all good alternatives.

Conclusion

If you enjoy adapting simple weeknight meals, this Ground Turkey Tortellini Soup is an easy staple to keep in rotation. For another ground turkey idea that pairs well as a sauce or gravy alternative, check out Ground turkey country gravy recipe.

Ground Turkey Tortellini Soup

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A cozy, one-pot comfort meal combining lean ground turkey, cheesy tortellini, bright tomatoes, and spinach for a hearty soup that cooks quickly.

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Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 2 cups cheese tortellini
• 2 cups spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground turkey and cook until browned and no longer pink. Drain excess fat if necessary.
3. Add chopped onion and minced garlic, and cook until the onion is translucent (about 3–4 minutes).
4. Pour in chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
5. Stir in cheese tortellini and Italian seasoning. Reduce heat and simmer for 5–7 minutes until the tortellini is tender.
6. Add spinach and cook until wilted.
7. Season with salt and pepper to taste. Serve hot.

Notes

You can substitute ground chicken for turkey and use vegetable broth for a vegetarian option. For gluten-free diets, use GF tortellini.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian