© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp olive oil
3 Large red bell peppers, seeded and diced
2 Large sweet onions, diced
1 Head garlic, peeled and minced
3 tbsp dried basil leaves
2 tbsp fennel seeds
3/4 tsp crushed red pepper flakes
5 qt TURKEY BROTH
6 Medium zucchini, diced
3 Large carrots, peeled and diced
28-oz fresh cheese tortellini
5 c COOKED TURKEY
Kosher salt and freshly ground black pepper To Taste
Parmesan cheese, freshly grated As needed
Heat oil in heavy large stockpot over medium heat. Add bell pepper, onion, garlic, basil, crushed fennel seeds and crushed red pepper. Sauté until vegetables are just tender, about 10 minutes.
Add broth. Cover pot and simmer 20-30 minutes. Add zucchini and carrot. Cover and simmer until carrots are almost tender.
Increase heat to high and bring soup to boil. Add tortellini and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute.
Season soup to taste with salt and pepper.
Ladle soup into bowls. Garnish with a sprinkling of Parmesan.