I decided to make tortellini soup with ground turkey and spinach and it has become my new favorite soup. This post shares the recipe and a food photography tip from my photo shoot.
This post contains affiliate links. Read the affiliate disclosure.
Food Photography Tip for Tortellini Soup
Use Props As Layers
For this photo shoot, I decided to use a variety of props to create layers. In food photography, you can’t necessarily plate the food the way you would serve it. You have to plate for the camera. Layers in food photography can create a unique visual interest rather than just using a bowl by itself. In this shoot, I used a tarnished platter, a plate and a soup bowl for the presentation. I wouldn’t normally serve the soup with all of these props, but for the shoot, it created a visual interest that keeps people staring for a bit.
—
RELATED POST: DARK & MOODY FOOD PHOTOGRAPHY TIPS
Recipe Notes for Tortellini Soup with Ground Turkey and Spinach
Use A Large Soup Pot
I recommend using a larger soup pot for this recipe, because it makes a lot of soup. Trust me, you’ll have leftovers. I have this pot by Le Creuset and it’s large enough for this type of recipe. I also use this pot for stews, soups and risottos. It’s one of my favorite kitchen tools.
Cook The Tortellini Separately
I highly recommend cooking the tortellini separately. Otherwise, it will absorb the soup and it will become more like a stew. This may be something you’d love, but if you want it to have that cozy soupiness too, keeping the tortellini separate is your best bet.
Happy Cooking!
Tortellini Soup with Ground Turkey and Spinach
Ingredients
- 1 pound ground turkey
- Half yellow onion, diced
- 2 cloves of garlic, minced
- 1-2 boxes of vegetable broth (4-8 cups)
- 1 28 ounce can crushed tomatoes
- 1 box tortellini
- Two tablespoons of basil, roughly chopped
- 1 bag Spinach (add as much or as little as you like)
- Salt & pepper to taste
Instructions
- Over medium heat, add onion to pot and sauté for 2-3 minutes until they soften.
- Add garlic and mix in with onion, about 1 minute (careful not to burn the garlic).
- Add turkey and mix until browned.
- Drain and add back to pot.
- Add the crushed tomatoes, 4 cups of broth and basil.
- Bring to a boil and then simmer on stove for about 30 minutes.
- Add salt and pepper to taste.
- Add spinach to your liking - I add a lot and it wilts down quite a bit.
- Cook tortellini in a separate pot according to instructions. I keep them separate to avoid them absorbing too much of the broth.
- Fill bowls with tomato broth and add desired amounts of tortellini.
- Salt and pepper to taste, if needed.
This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support.
—
All images © Regan Baroni 2015.
[…] should also check out my Tortellini Soup with Turkey and Spinach and my Roasted Tomato Basil […]