Saturday, December 6
Turkey Tortellini Soup
There is nothing like a hot bowl of soup on a cold day! It the winter I try to make a pot of soup every week. Here is one of my favorite-post Thanksgiving soups to make!
Full time 1 1/2 hours
Serves 12 (possibly more)
12-15 lb turkey post craving (just bones with some meat left on aka the left over bit)
15-18 oz package tortellini, preferably dried (found in pasta section)
1 large onion, diced small
1 bunch celery, diced into 1/4" pieces
1 bunch carrots, diced into 1/4" pieces
10 cups turkey stock (chicken works fine, store bought or homemade)
1 chicken or turkey bouillon cube
1 tbsp dried basil
1 tbsp dried oregano
2 tsp ground pepper
1 tsp garlic powder
1-2 tsp salt
If you are doing this the day or two after you have carved the turkey, you will need to loosen the meat from the bones. To do so place bones in a large pot and fill with water. Bring to boil over medium-high heat and allow to boil for 10 minutes.
Drain bones in a colander and run cold water over them, just until you can handle them with ease. (mine do not all fit in colander so I am working in small sections)
Pull meat off bones and break into small bites size pieces to ensure no bones are left, placing meat into a side holding bowl.
In a large stock pot melt 2 tbsp butter over medium heat.
Add in onions and allow to cook just until edges begin to golden.
Add in remaining butter, carrots, and celery, cook 5 minutes, stirring constantly.
Add in 1 cup stock and allow it to come to a boil.
Add in all seasoning, except salt, stir and let cook 2-3 minutes.
Add in enough stock, just to cover the vegetables. Cover pot with lid and cook 20 minutes or until vegetables are easily pierced with a fork.
While the vegetables cook down, prepare your tortellini according to package directions. Add the bullion cube to water to impart flavor into the tortellini.
When tortellini are cooked, drain and set aside until needed.
Once vegetables are cooked down, give the pot a good stir and add in 1 cup stock.
Add in tortellini and stir.
Add in turkey and stir.
Add in remaining stock and bring to a boil.
Allow to cook uncovered for 5 minutes.
Your soup is ready to go, you can either serve or store for up to a week.