Tortellini Soup
  • 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
  1. Sweat carrot, onion, chard stems, garlic, and Italian seasoning in oil in a large pot over medium heat for 10 minutes, stirring occasionally.
  2. Deglaze pot with wine and simmer until nearly evaporated; stir in chicken base.
  3. Add broth and bring to a boil, then reduce heat and simmer 10 minutes.
  4. Add turkey/chicken, tortellini, chard leaves, and beans; simmer, partially covered until tortellini are cooked through, 8-10 minutes.
  5. Stir in lemon juice and season with salt and pepper. Serve with grated Parmesan.