Recipes // Soups // Turkey Tortellini Soup

Turkey Tortellini Soup


By Chef Michael Ferraro

Makes 8 servings


  • One 12-15 lb. turkey
  • 3 medium-size onions • 6 garlic cloves
  • 6 large carrots
  • 1 head of celery
  • 3 bay leaves
  • 6 sprigs fresh thyme
  • 1 sprig rosemary
  • 3 cups cheese tortellini
  • 1 bunch parsley
  • 1⁄2 cup parmigiano cheese • 1⁄4 cup extra virgin olive oil


For Roasting The Turkey

  1. Preheat oven to 350°.
  2. Place turkey on roasting rack. Season inside and out with
  3. salt and pepper.
  4. Roast turkey for 2 1⁄2 or 3 hours until internal temperature
  5. reaches 155°, basting with natural juices every 30 minutes. 4. Remove turkey and lightly dome with aluminum foil.
  6. Allow to cool.
  7. Once cool, remove skin and debone turkey.
  8. 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 size pieces.
  9. Reserve.

For The Turkey Stock

  1. In a large stock pot, 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
  4. skimming fat from the top.
  5. After 2 hours, strain stock through a fine sift and cheese cloth. 5. Cool and reserve.

For the Garnish

  1. Remaining celery, small dice (quarter by quarter inch)
  2. Remaining carrots, small dice (quarter by quarter inch)
  3. Remaining onions, small dice (quarter by quarter inch)
  4. Remaining garlic, minced
  5. In a large stock pot, 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.

To Assemble The Soup

  1. Add stock to large stock pot.
  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.

To Serve

  1. In a soup bowl, place 1 large ladle of garnish into center of 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
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