Sorry to get your hopes up. Despite my adventurous spirit in cooking new things, I am not sure if I would ever be brave enough to try turtle meat. But how about tortellini pasta?! In soup. My dear sister was telling me about a recipe she recently made for herself and her husband. It sounded so good. She adds saute zucchini (she said that any veggie would work as long as it was sauteed first).
Italian Sausage & Tortellini Soup
adapted from: sister & http://www.epicurious.com/recipes/food/views/Italian-Sausage-and-Tortellini-Soup-2537
1 onion, chopped
4 garlic cloves, minced
1/2 t dried oregano
1/4 t dried thyme
1/2 t dried basil
1 T butter
15 small meatballs (I had not cooked yet-just froze so they were solid)
1 (28oz) can diced tomatoes in juice
3 cups chicken broth
1 cup leftover pasta sauce
1/2 cup red cooking wine
1 (12-16oz) pkg tortellini pasta
Saute onion and garlic in butter in a saucepan. Sprinkle with herbs. Stir around (about 2-3 minutes) until slightly fragrant. Place meatballs in a greased crockpot. Top with onion mixture, tomatoes, pasta sauce, wine and broth. Stir. Cover and cook on high 5 hours. 30 minutes before serving time, stir in pasta. Serve with sprinkles of Parmesan cheese and your favorite garlic bread. I used this recipe to sop up the extra broth. MMM...