Lindsey, is the guest chef today! All I did was sample the results...and it was delicious!!
Turkey Vegetable Soup
with cheese-filled tortellini
Cuisine at Home, December 2011
2 cups each sliced carrot, diced onion, diced fennel bulb and diced Swiss chard stems
2 Tbsp minced garlic
4 tsp dried Italian seasoning
1/2 tsp red pepper flakes
1/4 tsp ground nutmeg
2 Tbsp olive oil
1/2 cup dry Marsala
1-2 Tbsp chicken base (such as Better than Bouillon)
12 cups low sodium chicken broth
4 cups chopped roasted turkey (1 lb.)
3 cups refrigerated cheese-filled tortellini (9 oz)
8 cups chopped Swiss chard leaves, rinsed (1 bunch)
1 can red kidney beans, drained, rinsed (14.5 oz)
1 Tbsp fresh lemon juice
Salt and black 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 hear 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.
Way to go Lindsey! The soup had great flavors and was delicious!
Thank you for being the guest chef.