I make this soup every year after thanksgiving with all of that left over turkey!
Makes 8 servings
4 cups reduced sodium chicken broth
14.5 oz. canned diced tomatoes
4 cups water
4 cups coarsely chopped turkey (about 1 pound), fully cooked
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
t tsp. crushed rosemary
9-12 oz. package refrigerated cheese tortellini
2 cups fresh baby spinach
In dutch oven, combine broth, water, turkey, tomatoes and seasonings. Bring to a boil. Stir in tortellini and return to boil, cooking 5 more minutes. Add spinach and remove from heat. Let rest 10 minutes. Serve.