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Ground Turkey, Mushrooms, Zucchini, Spinach, Tomatoes, and Tortellini Soup

I love tortellini and one of my favorite ways to cook it is in soup. Tortellini is wonderful with chicken and goes with a lot of vegetables and meats. I make chicken tortellini soup pretty often as a part of my weekly dinner rotation (Savory Chicken, Mushroom, Celery, Carrots and Tortellini Soup and Light and Savory Chicken, Spinach, and Carrot Tortellini Soup), and as a home cook who loves being creative I wanted to come up with another delicious tortellini soup. This recipe is my version or answer to the popular tortellini soup with Italian sausage variation of tortellini soup. Since I personally don't regularly eat pork or beef and I prefer to have at least two or three kinds of vegetables in my soups and recipes, my version has ground turkey, spinach, zucchini, and mushrooms in addition to the relaxing tomato flavor of the broth. If you're not a big pork or beef eater and love tortellini, this recipe is for you!


-1 lb. ground turkey

-1 chopped zucchini

-1 cup chopped baby bella mushrooms

-1 cup spinach

-1/2 cup chopped red onions

-a 15 oz. bag of frozen cheese tortellini

-15 oz. can diced tomatoes (drained)

-15 oz. can tomato sauce

-6 cups beef broth

-2 tbs. minced garlic

-1 tsp. salt

-1 tsp. sugar

-1 tsp. dried basil

-1 tsp. onion powder

-1 tsp. garlic powder

-black pepper to taste

-Lawry's Garlic Salt with Parsley to taste

-parmesan for garnish


  1. Cook the ground turkey in a pan until browned and set aside. In a pot, bring the broth to a boil. Add all of the ingredients and seasonings and stir.

  2. Cover and cook on low heat for 10 minutes. Stir in the spinach until slightly wilted, about 3 minutes then turn off the heat. Serve with parmesan. Enjoy!

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