Have just an hour to make dinner? This light, complete entrée soup will fit right in. While it bubbles away, set the table, pour the wine, or read the paper. To save time, chop the onion, garlic, celery, and fennel in the food processor while the meat browns. Keep the soup brothy, adding more broth or water as needed while simmering, and don’t overcook the vegetables or the tortellini or you’ll have a gloppy mess. You can use all pork Italian sausage for this soup, too, but do pour off some of the fat after browning the meat. I think the combination of turkey and Italian sausage keeps the soup light and fresh. Freeze the remaining meat for a pot of chili next week to make the soup again in a few weeks.
Copyright Alyce Morgan, 2019. All rights reserved.