PREPARATION TIME: 40 minutes – Makes 11 to 12 servings - Adapted for Induction Cooking
1 medium onion, diced
2 stalk celery, diced
1 medium bell pepper, diced
1 medium carrot, grated #1 cutting cone
1 clove garlic, minced
6 cups Low-Sodium Chicken Stock (page 217)
6 plum tomato, cut into 6 to 8 slices
1 teaspoon poultry seasoning
1 tablespoon Italian seasoning
1 pound cooked turkey dark meat, skinless
8 ounces spinach-filled tortellini (for Gluten FREE use Rice Pasta Tortellini)
10 to 12 fresh basil leaves
2 tablespoon freshly grated Parmesan cheese
In a hot, dry stockpot over medium heat 300°F (150°C), dry sauté onion, celery, bell pepper, carrot and garlic until slightly browned and cooked through, about 7 to 10 minutes, stirring occasionally.
Slowly stir in the stock. Stir in the remaining ingredients, except parsley. Reduce the heat to low 180°F (82°C), cover the pan and open the vent. Simmer until tortellini is cooked, about 20 to 25 minutes. Do not allow the soup to boil.
To serve, ladle the soup into soup bowls or a tureen and sprinkle with fresh basil and Parmesan cheese. Serve with warm Italian garlic bread
PER SERVING: 110 Calories, 3g Fat (23% calories from fat), 16g Protein, 8g Carbohydrates, 51mg Cholesterol, 392mg Sodium.
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