Ingredients
The following ingredients have 4 Servings
- 1 1/4 cups cooked turkey or chicken (cubed)
- 1 medium onion (diced)
- 1 heaping Tablespoon jarred minced garlic or about 6 garlic cloves (minced)
- 3 cans chicken broth (14 and 1/2 ounces each)
- 1 3/4 cups frozen ( thawed tomatoes or one 14 1/2 oz can tomatoes undrained)
- 1 cup frozen (thawed sliced zucchini or vegetable of your choice.)
- 2 small fresh carrots (sliced thinly)
- 1 cup frozen (fresh chard or spinach can be used, thawed kale, or 9 0z fresh kale)
- 1 1/2 - 2 cups frozen cheese tortellini
- 2 1/4 teaspoons fresh basil or 3/4 teaspoon dried basil
- 1 teaspoon olive oil
- Salt and pepper to taste
- Dash crushed red pepper flakes
- Grated Parmesan for a topping before serving
Instruction
- Saute onion and carrot in 1 teaspoon olive oil until onion is translucent and carrot is tender.
- Place the chicken broth, tomatoes, sauteed onion and carrots, garlic, red pepper flakes, salt and pepper and tortellini in a dutch oven, bring to a boil. Boil about 5 minutes. Turn the heat down and add the zucchini, kale and turkey chunks. Cook 2 to 3 more minutes. Remove from heat, serve in bowls topped with grated Parmesan Cheese.
