shellys festive fall veggie & tortellini soup
(1 rating)
Just being creative in kitchen w/ingredients on hand. Had just roasted a whole chicken and wanted to try something with the leftovers...Yummy! This will be perfect with turkey 2! I don't always "measure," just use your best judgement & personal taste with recipe....You cant go wrong!
(1 rating)
yield
6 -8
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For shellys festive fall veggie & tortellini soup
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1 chicken or turkey carcass
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garlic several bulbs cut into slices
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half red onion quartered
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zucchini cut in half pieces
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yellow squash cut in half pieces
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baby carrots
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tomatoes, canned whole & then cut
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chicken bouillon
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dry onion soup mix
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tortellini, cheese stuffed
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baby spinach
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herbs & spices of choice/on hand
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fresh parmesan/romano cheese
How To Make shellys festive fall veggie & tortellini soup
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1After you have enjoyed your roast chicken or turkey, add to pot and cover with water. Add bullion and bring to boil. Let simmer about 15 min and strain the broth. Once the bone has cooled, pick off meat and add to broth. Add garlic, onion, carrots, zucchini, squash, tomatoes and onion soup mix. Cover with more water if needed (everything should be covered well in liquid). Add seasoning (herbs & spices) on hand, to taste. I had some bay leaves and used a couple of those also. Bring to boil and simmer about 15 minutes. Add spinach and tortellini; boil about 11 minutes and remove from heat. Cool about 5 minutes and sprinkle with fresh parmesan/romano cheese. Serve w/toasted garlic bread & enjoy! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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