Turkey Tortellini Soup

A great soup recipe for what to do with leftover turkey from the holidays!

Serves 6-8

Ingredients

• 1 tablespoon oil
• 2 large onions, chopped
• 4 medium carrots, peeled and cut into ¼-inch rounds
• 4 stalks of celery, cut into ¼-inch slices
• 2 medium parsnips, peeled and cut into ¼-inch rounds
• 8 cups low sodium chicken broth
• 1 package (350 grams) of cheese tortellini
• 1 pound turkey breast, cooked and diced
• 1 to 2 cans (19 fl oz/540 mL) of pumpkin purée
• Pepper to taste

Instructions

1. Heat the oil in a Dutch oven over medium-high heat. Add the onions, carrots, celery and parsnip. Stir occasionally, and cook until the vegetables are softened and lightly browned - about 10 minutes.
2. Add the broth and bring it to a boil. Reduce the heat to simmer, and cook until the vegetables are tender -about 10-15 minutes. 
3. Add the tortellini and simmer until the tortellini is cooked through. (See package instructions for cooking time.) 
4. Add the turkey and pumpkin purée and heat through. Season to taste and serve.