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6 to 8
main-course servingsEasy
Published 1998
This makes a perfect post-Tanksgiving meal. Add more turkey if people are ravenous.
Cook the pasta in lightly salted boiling water for 10 minutes. Drain and reserve.
In a medium stockpot, bring the stock to a boil. Stir in the Swiss chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat and simmer for 15 minutes. Stir in the Swiss chard leaves and sage. Return to a boil. Lower the heat and simmer for 5 minutes.
Stir in the turkey and the re