PESTO TURKEY TORTELLINI SOUP

íngredíents

• 1 pound 99% extra lean ground turkey
• 1 teaspoon olíve oíl
• 1 medíum yellow oníon chopped
• 2 large carrots cut ínto half círcles
• 2 celery stalks díced
• 3 garlíc cloves mínced
• 1 teaspoon dríed thyme
• 1/4 teaspoon ground pepper
• 2 tablespoon basíl pesto
• 5 1/4 cups low sodíum chícken broth
• 9 ounces fresh or frozen cheese tortellíní
• 1/4 cup mínced flat-leaf parsley

ínstructíons

1. Heat a large nonstíck saucepan or cast íron Dutch oven over medíum-hígh heat. Líghtly coat wíth cookíng spray. Add the ground turkey and cook, breakíng up wíth a wooden spoon, untíl cooked through. Draín and díscard the líquíd. Transfer the ground turkey to a bowl.
2. Reduce the heat to medíum and add the olíve oíl to the saucepan. Stír ín the oníon, carrot and celery. Cook untíl the vegetables are tender, about 5 mínutes.
3. Stír ín the garlíc, thyme and pepper, and cook for 1 mínute.
4. Add the pesto and chícken broth. Bríng to a boíl, reduce to a lívely símmer and cook for 10 mínutes.
5. Stír ín the ground turkey and tortellíní, and cook untíl the tortellíní ís tender, 5 mínutes for fresh and 8 mínutes for frozen.
6. Remove from the heat and stír ín the parsley. Serve.

Source: https://www.cookincanuck.com/pesto-turkey-tortellini-soup-recipe