Monday, October 18, 2010

Turkey Tortellini Soup


8 ounces uncooked cheese tortellini
1 pound ground turkey with Italian Seasonings
1 cup chopped onion
2 cloves garlic, minced
1 large carrot, peeled, thinly sliced
2 cans (14.5 ounces) low-sodium chicken broth
1 can (28 ounces) tomatoes with basil, garlic, and oregano, undrained
1 tablespoon fresh basil, chopped
Salt and pepper

Brown ground turkey in large saucepan with the onion, garlic, and carrots until meat is browned and vegetables are soft, about 5-7 minutes.

Add chicken broth, tomatoes and basil to the meat and vegetables and bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium and simmer covered for 10 minutes.

Meanwhile, prepare tortellini according to package directions. Drain water.

Add tortellini to soup. Add salt and pepper to taste.

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