How to make it

  • Cover the bottom of a dutch oven with olive oil and heat on medium high. Add in the onion, bell pepper, carrots, and celery, cooking until translucent; season with the rosemary, salt & pepper. Deglaze with a splash of the Shiraz.
  • Stir in the ground turkey, cook until just browned.
  • Add in the garlic, tomato, basil, spinach, worcestershire sauce, tomato paste, lemon zest, and the lemon juice. Cook until the tomato begins to reduce and the spinach and basil are wilted.
  • Stir in the chicken stock and bring to a simmer.
  • Carefully add in the tortellini, and cook for about 8 minutes, or until pasta is al dente.
  • Serve hot, topped with fresh parsley and parmesan :)

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