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.