Turkey Soup: A Solution For Overload

BACK TO BASICS | by JEAN GALTON

IT DRIVES ME CRAZY TO HAVE A HULKING TURKEY CARCASS in the refrigerator; you can’t find anything else in there because the turkey has sucked up all the room. My recipe for dealing? Cut off all the turkey meat and wrap it well, then hack up the bones and make broth.

Here’s how you do it: Chop the bones into 2- or 3-inch pieces, put them in a stockpot, cover them with cold water (toss in a bay leaf and some salt) and simmer for 2 or 3 hours. Strain it and you’ve got a fabulous broth to freeze or use in this simple turkey soup.

© ANGIE NORWOOD BROWNE

Turkey Soup
Prep: 15 minutes
Cook: 20 minutes
Serves 6
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1/2 fennel bulb, chopped
3 carrots, thinly sliced
6 cups turkey or chicken broth
9 ounces fresh cheese tortellini
2 cups diced leftover cooked turkey
Salt and pepper
1/2 cup thinly shredded fresh basil leaves
3 tablespoons chopped Italian parsley
Grated Parmesan cheese

Heat the oil in a large saucepan over medium-high heat. Add the onion, fennel and carrots and cook, stirring frequently, until softened, about 8 minutes. Add the broth and tortellini and bring just to a simmer. Cook just until tortellini is cooked through, about 2 minutes longer. Stir in the turkey, season with salt and pepper to taste and stir in the basil and parsley. Serve in bowls, sprinkled with Parmesan.