Creamy Leftover Turkey and Tortellini Soup

Creamy leftover turkey and tortellini soup

Yield 4



  1. Melt the butter in a Dutch oven or large pot over medium heat. When melted, add the onion, celery, and carrot.
  2. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
  3. Add the flour to the mixture, and whisk to combine. It will be slightly clumpy. Add the salt, black pepper, mustard, sage, and time and mix.
  4. Whisk in the milk and the broth, a little at a time. Whisk until smooth.
  5. Bring the mixture to a boil, then reduce the heat. Add the turkey, peas, and tortellini to the mixture, and simmer for about 8 minutes.
  6. The soup is very thick, so if you’d like, add a bit more milk and stir to combine.
  7. Serve hot.

Recipe by Grateful | at