Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1/2 large white onion (peeled and finely chopped)
  • 1 lb ground turkey
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic (minced)
  • 1 1/2 tsp salt
  • 1 tsp dried parsley
  • 1 15 oz can petite cut diced tomatoes (drained)
  • 1 bag (10 or 12 oz) frozen peas and carrots
  • 1 8 oz can tomato sauce
  • 4 cups chicken broth
  • 4 oz cream cheese (cut into cubes)
  • 16 oz refrigerated cheese tortellini

Instruction

  • In a soup pot over medium heat, add the olive oil. Once the oil is hot, add the chopped onion. Stir and cook until starting to soften, about 5 minutes.
  • Add the turkey and cook until no longer pink, breaking up the meat with a spoon.
  • Stir in the garlic, salt, parsley and Worcestershire sauce and cook for about one minute, until garlic is fragrant.
  • Stir in the diced tomatoes, peas and carrots, tomato sauce and chicken broth. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, covered.
  • Remove the lid. Stir in the cream cheese and the tortellini. Cover and cook on simmer again for about 10 minutes. Stir well to make sure the cream cheese is melted into the soup. Taste. Adjust seasonings if necessary. Serve.