Turkey Tortellini Soup.
So this is my version of leftover Thanksgiving Turkey Soup! There is really no real recipe to follow to make my Turkey Tortellini Soup. Just start out with a large stockpot.Make a mirepoix in the pot with organic onions, leeks, celery, carrots and mushrooms that have sautéed in extra virgin olive oil. Add the leftover turkey parts that are still attached to the bone, as well as extra leftover turkey meat, if available. Add a package of no salt chicken or turkey stock and boiling water; season with salt, pepper, savory, marjoram, a spoon full of chopped Calabrian peppers or any other seasonings you like in soup! Now, add any other organic vegetables you have on hand. I used cut up organic kiri squash, turnips, collard greens, bon choy, spinach and tomatoes. Bring the pot to a slow boil, then reduce to simmer for 1 hour until the meat falls off the bones. Remove the bones, turn off the heat. Now, add one package of prepared tortellini. I used the spinach ricotta tortellini from DeLallo. Cover the pot and let it rest, with no additional heat, for another hour until the tortellini are cooked through. Serve my Turkey Tortellini Soup with grated parmesan cheese, Enjoy! This is a perfect nutritious solution to the turkey leftovers or for that matter any leftover protein you may have served!
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