Turkey Tortellini Soup
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.
- Total Time:
- Servings: 6
Photography: Aaron Dyer
Source: Martha Stewart Living, November 2015
For the Turkey Broth
- 1 coarsely chopped large carrot
- 1 coarsely chopped onion
- 1 coarsely chopped celery stalk
- A few sprigs fresh flat-leaf parsley
- 5 whole black peppercorns
- 1 bay leaf
- 1 pound leftover turkey carcass, cut up into smaller pieces
For the Tortellini Soup
- Coarse salt
- 1 packed cup baby-spinach leaves
- 2 cups shredded leftover turkey meat
- 9 ounces tortellini
In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.