For real, this stuff is epic. I made my first batch of this last year after Thanksgiving, but this year I have it down to a science, a rich savory science of deliciousness that is.
This soup starts out with a super concentrated homemade turkey stock made from the Thanksgiving bird. If you are already an old hat at making stocks, go ahead and skip this next section. Instead of reading all this, just go on and do whatever you do to make your tastiest stock.
If you don’t know how to make stock, read this:
After stripping it of all valuable meat, stuff the carcass into your largest pot and submerge it in cold water. Bring the water to just under a boil, a simmer would be perfect, and hold it there for at least two hours. Take time to skim off any gross floaty scum that bubbles up to the top, but mostly just leave it alone. Now, chop some celery, onions, and carrots into large hunks and add them to the pot. Continue simmering for 2 or 3 more hours, until the water has reduced by about one third. Remove the pot from the heat, and cool as quickly as possible. When it has cooled enough to handle, strain the solid ingredients from the stock. Discard the solids, and strain the stock though a cheese cloth and/or a fine mesh strainer. Chill the stock overnight if you can. This will allow any excess fat to rise to the surface. The next morning you can scoop that extra fat right off of the top and chuck it. You should be left with a beautiful (and fragrant!) jelled turkey stock.
Now that your stock is ready, it’s time to get down to business, soup business! You should have wound up with plenty of stock, but if you are short, go ahead and replace any missing stock with some organic chicken broth.
Ingredients
- 3 - 4 quarts turkey stock
- 2 cups chopped turkey meat, in bite size pieces
- 1 28 oz can roasted tomatoes & juice
- 1 tablespoon tomato paste
- 1/4 cup red wine
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 8 ounces frozen, chopped spinach
- 1 lb. cheese tortellini
- 1 handful basil leaves, chiffonade (finely shredded)
- 8 ounces bacon, cooked and crumbled
Instructions
- In a large soup pot, combine the olive oil, garlic, and Italian seasoning.
- Heat over medium, and saute until slightly browned and fragrant.
- Add tomatoes, breaking up the whole tomatoes into bite size chunks with your spoon. Allow the tomatoes to cook down for about 5 minutes before adding the red wine and tomato paste. Stir to combine, then cook for another 5 minutes.
- Add the turkey stock, stir, then bring to a simmer.
- Add the frozen spinach.
- Taste the broth, and season to taste with salt and black pepper.
- Next, add the turkey meat and tortellini.
- Allow the soup to come back to a simmer, then add the basil.
- Taste again and season if needed.
- As soon as the tortellini has cooked through the soup can be served.
- Garnish with crumbled bacon, and eat while piping hot!
