Looking through my freezer to decide what goes on the menu this week, and I realised that there was one container of turkey broth left from the Christmas turkey. There was also one package of chicken tortellini left. Moving on to the fridge, there is the bok choy that was destined for stir fry last friday night, but we had pancakes instead, when my 11 year old offered to make supper when Mum said something about feeling tired.
So, Turkey-tortellini soup it is for lunch tomorrow!
Turkey tortellini soup with veggies
one medium onion, diced
3 stalks celery diced
4 carrots, peeled and diced
1tsp each, dried thyme and dried sage
3 tsp olive oil
6 ounces turkey breast, cooked and diced (you can use chicken or lean pork in its place)
8-10 cups Turkey stock (or chicken or vegetable stock)
1 package of frozen chicken (or cheese) tortellini, or 1 lb homemade tortellini
2 full heads of baby bok choy (or two large hand fulls of fresh spinach), rinsed and coarsely chopped
Salt and pepper to taste
Using a large dutch oven or soup pot, heat olive oil over medium heat. Add onion, celery and carrot, and cook until soft 7-9, minutes. Add thyme and sage, continue cooking until fragrant, about 3 minutes. Add stock, continue cooking on medium until boiling. Add tortellini, return to a low boil and cook for 7-8 minutes. Add turkey and bok choy, cook until warm through. Season with salt and pepper to taste. Serve immediately or store in fridge up to three days, or freeze for up to 6 months.