Roasted Turkey & Tortellini Soup

1 Turkey Carcass or 2 roasted Turkey Thighs (roast at 450 till crisp and golden brown), 1 lb. frozen tortellini,10 oz chopped spinach or green of choice, 1 Quart water, 1 Quart Chicken Stock, 1 cup IWBW Seyval, 1 large can chopped tomatoes, 1 large chopped onion, 4 chopped stalks celery, 4 large chopped carrots, 4 chopped cloves of garlic, EVO, Salt, and Pepper.
Add water, chicken stock, wine and turkey/carcass/bones to a stock pot and simmer 30 -45 minutes, remove, cool, strip meat from bones and set aside. Keep stock simmering and add the tomatoes. Add EVO to a skillet add onion, celery, carrots and sauté till soft then add garlic and sauté a few more minutes, salt and pepper to taste. Add the sauté d veggies to the stock, chop the turkey and add to stock, add the greens. When the greens are softened add tortellini, when they float (4-5 minutes) the soup is done.

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