9 oz. pkg. frozen cut broccoli, thawed
5 c. water
2 (10 3/4 oz.) cans chicken broth
10 3/4 oz. can condensed cream of mushroom soup
2 c. cubed, cooked turkey breast
1/2 tsp. marjoram leaf
1 c. chopped onions
7 oz. pkg. cheese tortellini
1 c. sliced carrots
1/2 c. dry vermouth
2 minced garlic cloves
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. sage

In large saucepot, combine water, chicken broth, mushroom soup, onions, carrots, garlic, and all the herbs. Bring to boil until onion and carrots are done. Add tortellini; simmer, uncovered 30 minutes. Add broccoli, turkey, and dry vermouth. Simmer an additional 5-10 minutes until broccoli is tender. The vermouth adds a distinctive flavor to this hearty soup that goes good with thick slices of French bread. Makes 10 (1 1/2 cup) servings.