Turkey Soup with Pasta and Swiss Chard
Ingredients
- 3 tbsp olive oil
- 100 g brown onion chopped very small
- 100 g celery chopped very small
- 100 g carrots finely grated
- 1 bay leaf bay leaf
- 1.5 liter water
- 300 g turkey breast cut into bite-sized pieces
- 100 g pasta small pasta shapes
- 100 g swiss chard chopped
- 50 ml heavy cream
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until softened, about 5-7 minutes.
- Add the turkey and cook until browned on all sides.
- Pour in the water and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Stir in the swiss chard and cook until wilted, about 2-3 minutes.
- Stir in the cream, salt, and pepper. Serve immediately.
