Set a large stock pot over medium heat. Add olive oil, carrot, onion, celery, garlic, bay leaf, thyme leaves and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley and black peppercorns. Bring to a boil then reduce heat to simmer while you work on turkey sausage and tortellini.
Cook turkey sausage as directed on package. Drain sausages and cut into bite-size pieces. Drop tortellini into soup. Cook until they float and are tender. Once turkey is finished, add to pot of broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in bowls with a sprinkle of Parmesan and parsley.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 6|
|Calories from Fat: 112 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 59.6mg||18 %|
|Sodium 1300.3mg||45 %|
|Potassium 807.2mg||21 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 28.5g|
|Protein 22.2g||32 %|
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Calories per serving: 329
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