Lunch / Dinner
Turkey Vegetable Soup
This turkey-vegetable soup is great for making use of leftovers in a flash, plus it features no-fuss ingredients like cheese tortellini.
Refrigerated tortellini are fresh-tasting and cook quickly, but if you can’t find them, frozen or freeze-dried work fine as well.
Sweat carrots, onions, fennel, chard stems, garlic, Italian seasoning, pepper flakes, and nutmeg in oil in a large pot over medium heat, stirring occasionally, 10 minutes.
Deglaze pot with Marsala 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, 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.
Separate the thick ribs from the chard leaves. Sand gets trapped in the leaves, so rinse them well.
Adding chicken base to your soup is a shortcut to enhancing its flavor, especially for quickly cooked soups.
Because tortellini absorb a lot of the broth, add them to the soup toward the end of cooking.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 55mg 18%
Sodium 376mg 15%
Carbs 32g 10%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.