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.
Stir in lemon juice and season with salt and black pepper. Serve soup with grated Parmesan.
% 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.