Turkey Soup

My previous post was about how to make turkey stock using bones from the Christmas turkey. This post will turn that broth into the most delicious and flavourful turkey soup. I love to make soups. It is the one dish that I make constantly throughout the winter. The reason is it's versatility. Well that and I just love soup!  It always impresses me how one or two different ingredients or different seasonings with the same ingredients can drastically change the taste of a soup. Whenever I make a soup that goes over really well and am asked to make it again my response is " I will try but I am not sure if I can." I make soup a little differently each time. Soup is a great dish for all those vegetables in your fridge that need to be used up. Whatever ingredients you choose to add to your soup, it is important that you start with a flavourful and rich broth base. Almost all Italian soups start with a soffritto- that is the sauteing of onions, celery and carrots. That is the key to a traditional Italian soup. 

This recipe is for a simple turkey soup that you can add other ingredients to (zucchini, cauliflower, broccoli, parsnips, green beans, potatoes,cabbage, corn and/or peas are some examples of vegetables that would work here). Don't forget to season and taste as you go along. Build the  flavours by adding along the way. You don't want it to become too salty. Nothing ruins a good soup like too much salt- unless you like it that way! All ingredient amounts are just suggestions and what I usually use. Use more or less or leave it out. Remember to let your taste buds be your guide!

Ingredients

• 1 large diced onion
• 5-6 diced celery stalks 
• 4-5 diced carrots
• 2-3 garlic cloves finely chopped
• 4 chopped plum tomatoes 
• 1/2 head cabbage chopped (optional)
• turkey broth warming on stove 
• shredded turkey
• chopped green beans
• 3 bay leaves
• fresh or frozen spinach
• grated parmigiano reggiano
• dried oregano, thyme or italian seasonings
• parmigiano cheese rind (optional)

Directions

• Heat up extra virgin olive oil in a large stockpot and add onions, celery, carrots and garlic. Salt and pepper and simmer until onions are translucent. Sprinkle with some seasonings.
• Add tomatoes and turkey and allow tomatoes to break up and turkey to heat through. Continue stirring to blend flavours.
• Ladle in stock until well covered.
• If you have parmigiano rinds in freezer throw one in! Adds great flavour.
• Add green beans, bay leaves and cabbage
• Season again 
• Bring soup to a boil and reduce to a simmer. Soup is ready to eat in about half an hour!
• 5 minutes before serving soup drop in the spinach

Turkey Tortellini Soup

This soup can easily become turkey tortellini soup by adding one more step!

• Put water on to boil for tortellini
• Drop tortellini into salted boiling water and cook until almost al dente
• Drain tortellini and place back in pasta pot. Ladle some broth from the soup into the pasta pot to cover pasta and remove from heat. This is so the tortellini do not become overcooked. 
• When ready to serve, ladle tortellini into individual bowls and ladle soup on top. Sprinkle with grated parmigiano at the table!

Buon Appetito!

Fatto Con Amore,

Elena💜