Turkey Vegetable Soup
with cheese-filled tortellini
adapted from Cuisine Tonight
2 C. each sliced carrots, 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. ground nutmeg
2 T Olive Oil
1/2 C. dry Marsala
2 T. chicken base (such as Better than Bullion)
12 C. low-sodium chicken broth
4 C chipped roasted turkey
3 C refrigerated cheese-filled tortellini (9 0z)
8 C chopped Swiss chard leaves, rinsed (1 bunch)
1 C red kidney beans
1 T fresh lemon juice
Salt and pepper to taste
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.
I served this soup for our Christmas Eve dinner (8 people) along with french bread & a light salad. Everyone loved it! I didn't have any left over turkey so I poached 2 boneless skinless chicken breasts in broth, let it cool, then chopped it all up. This is a very hearty style soup with lots of vegetables so I also added 8 more cups of broth after serving out 8 bowls, and tossed in 3 more cups of tortellini it made great left overs.
Note - for those of you who like me haven't tried anything with Swiss chard, it is wonderful. I can't really describe how it tastes, except it absorbs the taste around it and so tastes wonderful. Cutting out the stems & then cutting up the leaves takes about as long as cutting up an onion. Also, there are so many vegetables to cut up, it's fun to have everyone helping chop up veggies in the kitchen making this soup.