Swiss Chard and Turkey Soup

2 quarts turkey stock
1 cup carrots, trimmed, peeled, and cut into ¼ inch dice
1 lb. hand-shredded cooked turkey meat, bite-sized pieces
1 cup mini Conchiglie Rigate (shells)
5 cups white Swiss chard, stems trimmed, washed, coarsely chopped (can substitute escarole)
Salt and freshly ground black pepper to taste
1 cup mozzarella, cubed
Parmesan cheese, grated

Serves 4-6

Bring the turkey stock to a boil in a large pot.  Reduce the heat to medium and add carrots and turkey; simmer uncovered for 8 minutes. Add the pasta and cook until “al dente” (to the tooth), approximately 6 minutes.  Stir in Swiss chard (or escarole) and simmer until tender, about 3-5 minutes longer.  Season soup to taste with salt and freshly ground black pepper.  Just before serving add the cubed mozzarella and let simmer until it just begins to melt. Ladle soup into bowls and serve with additional Parmesan cheese if desired.