Make the most of a roasted turkey with this hearty, warming soup that capitalizes on the leftover bones and meat. (This is particularly helpful the day after Thanksgiving, for example.) Served with our Cheese Tortellini, it’s pure comfort in a bowl.
1 whole leftover turkey carcass, including any leftover drippings and skin
1 medium yellow onion, quartered
2 carrots, peeled & roughly chopped
1 celery rib, roughly chopped
4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 teaspoon kosher salt
4 quarts homemade turkey stoc
4 celery ribs, trimmed & chopped
4 carrots, peeled & chopped
kosher salt and ground black pepper to taste
1 pound Armanino Cheese Tortellini
2 cups leftover shredded cooked turkey meat
chopped parsley and/or dill for garnish
For the turkey stock: Remove the usable turkey meat from the carcass and save the meat for adding to the soup.
Put the turkey carcass, neck (if you haven’t cooked it with the turkey), leftover skin and bones into an 8-12 quart large stock pot depending on the size of the turkey, and cover with cold water by an inch. If the carcass doesn’t fit, break it down into smaller pieces.
Add the vegetables, herbs and spices to the post.
Bring to a boil on high heat, and then lower the heat to keep the stock to a bare simmer. As it simmers, skim off any foam that may float to the surface.
Simmer the pot partially uncovered, continuing to skim off any foam that comes to the surface for 4 hours.
After 4 hours of a low simmer, remove and discard the bones and vegetables from the pot then strain the stock through a fine mesh sieve or strainer.
Broth can be made several days ahead and refrigerated or transfer to smaller containers and freeze for up to 3 months.
For the turkey soup: bring the stock to a boil.
Add the carrots and celery and cook for 7 minutes.
Add the tortellini and cook for 3 minutes.
Stir in the shredded turkey. Taste and adjust seasoning. Garnish with chopped parsley and/or dill.
To make this turkey soup easier, make the broth one day, chill it, and finish the soup the next day for an easy 15-minute post-holiday lunch. Even easier? Make the stock in a slow cooker overnight or in an electric pressure cooker on high pressure for 45 minutes with a natural release.
If making stock for the future, reduce by cooking it longer, uncovered, to concentrate. When using, go full strength or add water to thin.
A stash of homemade turkey stock freezer is the secret to easy meals for busy times. Defrost, heat, add some vegetables and pasta and you’ll have an easy homemade meal in minutes.