A few days ago, I found this recipe in Cuisine at Home for a Turkey Vegetable Soup with Cheese Tortellini. It looked very yummy, but there was a chance a vegetarian friend of mine would be coming over to my place for a snow day lunch, so I modified the recipe a bit to make it more suitable for my vegetarian friend.
I took out the Turkey altogether and substituted the chicken base & chicken broth for vegetable. I also cut the recipe in half since I didn’t want to be eating leftovers for weeks. It turned out surprisingly delicious. Here is the modified recipe:
Yummy Vegetable Soup with Tortellini & Kale
1 cups each sliced carrots, diced onion, diced fennel bulb, and diced Swiss Chard stems.
1 Tbsp. minced garlic
2 tsp. dried Italian seasoning
1/4 tsp. red pepper flakes
Pinch ground nutmeg
1 Tbsp. Olive Oil
1/4 cup dry Marsala
1 Tbsp. Vegetable Base
6 cups Vegetable Broth
2 cups chopped roasted turkey (1/2 lb)
NOTE: I left the turkey out of the recipe, but you can add if you want.
1-1/2 cups cheese filled tortellini
2-3 cups chopped swiss chard (1 bunch)
1 can red kidney beans, drained & rinsed
1/2 Tbsp. fresh lemon juice
Salt & Pepper to taste
Grated Parmesan
Sweat the carrots, onions, fennel, swiss chard, garlic, italian seasoning, pepper flakes, an nutmeg in oil in a large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pot with Marsala and simmer until nearly evaporated; stir in vegetable base. Add broth and bring to boil, then reduce heat and simmer for 10 minutes.
Add turkey (optional), tortellini, chard leaves, and beans; simmer, partially covered, until tortellini are cooked through, 8-10 minutes.
Stir in lemon juice and season with salt & pepper. Serve soup with parmesan.
