After Thanksgiving Soup With Garlic, Spinach, and Tomatoes
photo by JackieOhNo!
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
12-14
ingredients
-
Stock
- 1 turkey carcass
- 1 onion (optional)
- 1 stalk celery (optional)
-
Soup
- 2 (14 ounce) cans diced tomatoes
- 1 -2 garlic clove, put through press
- 1 pinch thyme
- 1⁄2 teaspoon italian seasoning
- salt and pepper, to taste
- 1 lb frozen spinach
- 1⁄2 - 1 lb tricolor rotini pasta
- parmesan cheese or asiago cheese, for garnish
directions
- To make the stock: Remove any remaining stuffing from the turkey carcase. Break the backbone just at the join with the ribs to make it easier to get into the pot.
- Put the carcase, any drippings you have, and any stray parts like wingtips, that leg no one wanted, and pieces of skin into a stockpot.
- Peel and quarter the onion. Add it to the pot.
- Break the celery into 2-3 pieces and add that as well.
- Add COLD water to come up about 3/4 of the way up the bones. Bring to a simmer and simmer gently for 3-4 hours.
- Cool and refrigerate to congeal the grease.
- The next day, remove the congealed grease (if it didn't harden sufficiently in the fridge give it a couple hours in the freezer).
- Warm the broth enough to be comfortable for your hands. Strain the warmed broth through a colander into another pot. (Some people like to line the colander with cheesecloth).
- Pick the useful meat from the bones and return it to the broth. Proceed with the soup or freeze for later use.
-
Note -- remember the pot/bowl when straining the broth. Every soup maker has forgotten at least once. :oops:
- Add tomatoes, garlic, thyme, Italian seasoning, salt, and pepper and bring to a boil.
- Add the spinach and return to a boil.
- Add the rotini, return to a boil, then simmer for 10-12 minutes or until the pasta is cooked, stirring several times.
- Serve sprinkled with Parmesan or Asiago cheese.
- Note, its out of season after Thanksgiving, but if you have some fresh basil available, chop a few leaves and scatter a pinch over each bowl before adding the cheese.
- Note: 2-4 chicken carcases or several pounds of backs and necks can be substituted for the turkey carcase. Roast the backs and necks first for the richest flavor.
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Reviews
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What a wonderful alternative to the typical turkey soup recipes you find after the holidays! I fortunately had a turkey carcass in the freezer, which I used for the stock, along with the onion and celery, adding some salt and pepper, as well. The soup ingredients are such a nice change of pace and really give the recipe an Italian flair. A really flavorful soup that sticks to your ribs. Thanks for sharing! Made for Fall PAC 2012.
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This soup is nothing short of delicious! I used chicken in place of the turkey and I included the onion but not the celery and to my taste this just couldn't be any better. It's really a full meal in a bowl that is not high fat, and is comfort food on a cold winter day. Just follow the directions and you won't go wrong. Thanks Killer, I'm very glad that I have more in the pot!
Tweaks
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This soup is nothing short of delicious! I used chicken in place of the turkey and I included the onion but not the celery and to my taste this just couldn't be any better. It's really a full meal in a bowl that is not high fat, and is comfort food on a cold winter day. Just follow the directions and you won't go wrong. Thanks Killer, I'm very glad that I have more in the pot!
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina