Turkey Tortellini Soup

Ingredients

2 tablespoon Extravagonzo Red Chili Culinary Oil, any flavor
1½ cup chopped carrots
1½ cup chopped celery (*tip, chop up the leaves as well, they pack the most flavor of any part of the stalk!)
1 large onion, chopped
12 cup veggie broth (or chicken/turkey if you prefer; I find veggie lends more flavor)
1 lb. turkey (or chicken), cooked and chopped
1 lb. frozen cheese tortellini
¼ teaspoon thyme
¼ teaspoon black pepper
1 teaspoon sea salt (more or less per your preference)

Instructions

Saute veggies in Extravagonzo Red Chili Culinary Oil over medium heat for 5 min.
Add broth and bring pot to a boil; then reduce heat, cover and let simmer for 15 minutes.
Add tortellini, cooked turkey and seasonings and let simmer for an additional 5 minutes (don’t want your tortellini to get too soggy!). If you are using packaged tortellini, prepare according to instructions prior to soup prep.
I like to add a tablespoon floater of Extravagonzo Red Chili Culinary Oil on top any bowl of soup before serving, gives it a nice touch and additional good oil for your body’s needs.
Enjoy!