Turkey Tortellini Soup

A quick and easy leftover turkey soup featuring turkey, vegetables and refrigerated tortellini.

Ingredients

• 8 ounces uncooked refrigerated cheese-filled tortellini
• 2 tablespoons butter
• 1 cup chopped onions
• 1 large carrot, peeled, thinly sliced
• 2 cans (14.5-ounces each) chicken broth
• 1 can (28 ounces) tomatoes with basil, garlic and oregano, undrained
• 1 tablespoon chopped fresh basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 2 cups chopped leftover cooked Butterball® Turkey

Directions

1. Prepare tortellini according to package directions. Set aside.

2. Melt butter in large saucepan on medium heat. Add carrots and onion. Cook and stir 7 minutes, or until vegetables are tender.

3. Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes.

4. Stir in turkey and tortellini. Cook until heated through.