Turkey Vegetable Soup

Cuisine at Home, December 2011

Sweat:

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

Deglaze:

1/2 cup dry Marsala

1-2 Tbsp chicken base (such as Better than Bouillon)

12 cups low sodium chicken broth

Add:

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)

Stir in:

1 Tbsp fresh lemon juice

Salt and black pepper to taste

Grated Parmesan

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.