Shellys Festive Fall Veggie & Tortellini Soup

Shelly Ernest


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 vote
30 Min
2 Hr
Stove Top


1 chicken or turkey carcass
garlic several bulbs cut into slices
half red onion quartered
zucchini cut in half pieces
yellow squash cut in half pieces
baby carrots
tomatoes, canned whole & then cut
chicken bouillon
dry onion soup mix
tortellini, cheese stuffed
baby spinach
herbs & spices of choice/on hand
fresh parmesan/romano cheese


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!

About this Recipe

Course/Dish: Chicken Soups, Turkey Soups
Main Ingredient: Vegetable
Regional Style: American