Recipe by: Lisa Prince
Grilled Turkey and Pasta Soup
If you are watching your calories, you can always leave off the heavy cream and it’s still delicious. I would also recommend trying your favorite refrigerated pasta like three cheese spinach tortellini.
Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 65 minutes
Meal Type: Entree
NC Ingredients: Turkey, Kale, Carrots, Bacon
Ingredients
Directions
Combine ½ tsp. salt, ½ tsp. pepper and 1 tsp. fresh rosemary. Rub Turkey with 1 tsp. olive oil then coat with seasoning mixture. Preheat grill. Sear 5-8 minutes on each side. Grill for another 20 minutes, turning several times. Check internal temperature with thermometer in thickest part of the tenderloin. Cook to internal temperature of 165 degrees. Allow to rest for 10 minutes. Then cut into ½ inch pieces, saving any juice.
Heat 1 Tbsp. olive oil and turkey drippings in a Dutch oven over medium-high heat. Add celery and carrots, remaining salt and pepper; cook stirring often, until vegetables begin to soften, 4 to 5 minutes. Add stock and grilled turkey, bring to a boil. Reduce heat to low and simmer for 10 minutes. Add tortellini, and simmer until tortellini is cooked, about 6 minutes. Stir in kale, salt, pepper and heavy cream and cook until heated through. Top each with crumbled bacon.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.