Recipe: Leslie's Smoked Turkey Tortellini Soup

LESLIE'S SMOKED TURKEY TORTELLINI SOUP

1 1/2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 rib celery, diced
1 carrot, diced
7 or 8 fresh mushrooms, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 can garbanzo beans, drained\
1 14-1/2 oz. can diced tomatoes, with juice
1 cup frozen green beans
1 can Swanson lite chicken broth
1 1/2 cups diced, smoked turkey meat, breast and thigh
Any reserved juice from turkey
1/2 teaspoon dried thyme
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
1/2 teaspoon dried Mexican oregano
1 tablespoon White Wine Worcestershire sauce
1 tablespoon lite soy sauce
Half an 8-oz. package dried tortellini with parmesan
Salt and pepper to taste

Roast the red pepper under broiler until charred. Place in a plastic bag to cool. Remove skin and seeds. Chop into medium dice.

In a Dutch oven-type pot, saut onions and garlic until tender. Add the celery and carrots and saut 2 to 3 minutes, add the mushrooms and saut an additional 2 or 3 minutes or until mushrooms are tender. Season lightly with salt and pepper. Add dry spices and mix well.

Add the drained garbanzo beans, diced pepper, diced tomatoes, chicken broth, turkey juice, Worcestershire and soy sauce. Bring to a slow boil and cook ten minutes. Add dried tortellini and boil gently for twenty-five minutes. Add frozen green beans in the last ten minutes. Adjust seasonings if necessary.

Garnish with chopped fresh Italian parsley and fresh grated parmigiano reggiano. Serves 6.

I guarantee this is about as good as you can wish for on a cold, fall evening.