2 cups each: sliced carrot, diced onion, Swiss card stems (don't throw out the leaves, but do wash them, for sure)
2 Tbsp minced garlic
4 tsp dried Italian seasoning
2 Tbsp olive oil
1/2 cup dry Marsala
1-2 Tbsp chicken base (like Better than Bullion)
12 cups low sodium chicken broth
4 cups roasted turkey (or chicken)
3 cups (9 oz) refrigerated cheese tortellini (dried works)
4 cups chopped Swiss charred leaves, rinsed (1/2 bunch)
1 can red kidney beans, drained and rinsed
1 Tbsp lemon juice
Salt and pepper to taste
Sweat carrot, onion, chard stems, garlic, and Italian seasoning in oil in a large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pot with wine 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/chicken, 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 pepper. Serve with grated Parmesan.