Turkey Tortellini Soup

As we near the Christmas Holiday we take stock here in the Kitchen, of the meals we have prepared for festive celebrations.  Wait…Stock!  We forgot the Stock!

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Turkey Tortellini Soup paired with Italian Pesto-Grilled Cheese

Turkey Tortellini Soup

Ingredients:

  • 12-18 lbs turkey carcass, cleared on most meat
  • six cloves of smashed garlic coarsely chopped
  • 1 large onion (yellow or sweet) quartered
  • 5 stalks of celery coarsely chopped
  • 3-4 peeled and coarsely chopped carrots
  • 3-4 stalks of fresh thyme
  • 3-4 stalks of fresh rosemary
  • 3-4 stalks of fresh oregano
  • 3 bay leaves
  • 1 stalk of fresh basil, leaves removed
  • cold water to cover over turkey (about 2-3 quarts)
  • 1 -2 cups of baby carrots, sliced
  • 5-6 stalks of celery, sliced
  • 1/2 large onion (yellow or sweet) finely chopped
  • 1 leek sliced thinly
  • left over meat from the turkey (about 1 whole breast and 1 drum stick, dependent upon bird size) cubed
  • 2 stalks of fresh basil, leaves removed and finely chopped
  • 4 stalks of fresh oregano, leaves removed and finely chopped
  • 4 – 5 stalks of fresh thyme, leaves removed and finely chopped
  • A handful of chives, finely chopped
  • 6 tsp of minced garlic
  • 5-6 tsp of kosher salt
  • 1 pound of fresh tortellini, prepared separately and added to plated soup.

Cooking Directions:

  • In a 3-5 quart stock pot (dependent upon size of the turkey carcass you may have to quarter the carcass or use a bigger stock pot), place the turkey carcass, quartered onion, coarsely chopped carrots and celery, smashed garlic, whole stalks of thyme-rosemary-oregano, bay leaves and basil leaves.
  • Fill the pot with cold water until the water covers the turkey.
  • Bring to a boil over medium-high heat.
  • Once a steady boil is reached, lower the heat to low-medium to maintain slow boil, cook for 1.5 hours.
  • Once done cooking, strain the solids from the turkey stock, return the turkey stock to the stock pot and keep warm over low-medium heat.
  • Into the turkey stock add the sliced carrots, celery, leeks, chopped onion, the chopped fresh basil-oregano-thyme-chives.
  • Stir to mix the herbs into the turkey stock.
  • Add the garlic, and kosher salt (checking taste between teaspoons of salt, you can always add salt)
  • Add the turkey meat.
  • Bring to a boil over medium-high heat, lower to maintain a soft boil (medium-low heat) and cook for another 20 to 30 minutes.
  • Separately fill a 3 quart pot with 32 ounces of chicken stock and bring 3/4 full with cold water, add 1 tbsp of garlic powder and 1 tbsp of dried Italian spice mix, bring to a boil.
  • Add fresh tortellini and cook for about 6 minutes on a soft boil (medium heat) until al-dente.

Plating Recommendations:

In a bowl or large bread bowl add 1/2 cup of cooked tortellini, 2-3 ladles of turkey soup, provide saltines or oyster crackers, and match with a hearty warm sandwich on a cold winters’ eve.

Refrigerate left overs or freeze the soup (minus the pasta) in zip-lock freezer bag.  Should stay for 4-5 days in the refrigerator or about 6 months in the freezer.