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

How to Make Shellys Festive Fall Veggie & Tortellini Soup


  1. After 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!

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About Shellys Festive Fall Veggie & Tortellini Soup

Main Ingredient: Vegetable
Regional Style: American

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