Turkey Vegetable Soup with Cheese-Filled Tortellini

By cindygwest

Ingredients

• Sweat:
• 2 cups each sliced carrot, diced onion, diced fennel bulb, and diced Swiss chard stems
• 2 T. minced garlic
• 4 t. dried Italian seasoning
• 1/2 t. red pepper flakes
• 1/4 t. nutmeg
• 2 T. oil
• Deglaze:
• 1/2 cup Marsala
• 1 - 2 T. chicken base
• 12 cups low-sodium chicken broth
• Add:
• 4 cups chopped roasted turkey
• 3 cups refrigerated cheese-filled tortellini
• 8 cups chopped Swiss chard leaves, rinsed (1 bunch)
• 1 can red kidney beans, drained, rinsed (14.5 oz.)
• Stir in:
• 1 T. lemon juice
• salt and black pepper
• grated Parmesan

Details

Servings 8

Preparation

Step 1

Sweat carrot, onion, fennel, chard stems, garlic, Italian seasoning, pepper flakes, and nutmeg in oil in a large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with Marsala and simmer until nearly evaporated; stir in chicken base. Add broth and bring to a boil, then reduce heat and simmer 10 minutes.

Add turkey, tortellini, chard leaves, and beans; simmer, partially covered, until tortellini are cooked through, 8 - 10 minutes.

Stir in lemon juice and season with salt and black pepper. Serve soup with grated Parmesan.