More Great Recipes: Soup

Tortellini Soup

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Member since 2014

Serves | Prep Time | Cook Time


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
Grated Parmesan

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.

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