29 November 2010

Turkey, Tortellini & Spinach Soup

Turkey, Turkey Everywhere!

That’s how it always feels to me in the days following Thanksgiving anyway… like everywhere you look there’s leftover turkey. Yesterday I finally used up the last of the holiday bird in a Turkey, Tortellini & Spinach soup. 

The original recipe from epicurious.com used watercress instead of spinach, and didn’t include any other veggies in the finished product, so of course I modified it to fit my taste. The original recipe also calls for using the turkey meat from the carcass you’ve now cooked a second time while making the stock in the finished soup. I have always found that after making the stock all the flavor has been “sucked” out of the meat so choose not to re-use it, instead using additional meat that has not been used in making the stock.

We liked it; hope you do too.


Turkey, Tortellini & Spinach Soup

For the stock:
5 quarts (20 cups) water
Turkey carcass, broken into large pieces (I used only the wings & thighs/legs)
1 carrot, sliced
2 ribs celery, sliced
1 onion, quartered
1 bay leaf
1/2 tsp. dried thyme
4 sprigs parsley
1 tsp. fennel seeds

In a large stockpot combine above ingredients. Simmer, uncovered, for 2 hours.  Strain the stock through a mesh sieve into a large bowl, discarding the solids.

For the soup:
1 Tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
Stock from above
2 cups finely diced cooked turkey
1 – 10 oz. package refrigerated cheese tortellini
Salt & pepper to taste
4 cups coarsely chopped fresh spinach

In your large stockpot sauté the carrots, celery, and onion in olive oil until tender. Add stock and diced turkey to the pot and bring to a boil. Add tortellini, salt & pepper, and reduce to a simmer. Simmer just until the tortellini is tender, about 6 minutes. Add spinach and cook for an additional minute. Serve and enjoy!

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