It has been a wild couple of weeks around here lately because along with the arrival of Thanksgiving, came our daughter and her precious little family moving back to our area. YAY! They flew me down to Portland to help love on their babies 🙂 while they did the physical (and mental) tasks of packing and moving. I dare say, it was my pleasure!!
It was a joy to have them at our holiday table giving thanks and stuffing ourselves! On Black Friday we ventured out early to get some much needed accessories for their new home, went out for breakfast and even took in some girlie activities. It’s so great having at least one out of three of our daughters in town!
Having shared with them much of our leftovers, using turkey in the traditional leftover casserole and in sandwiches, it’s time to use up the smaller turkey pieces in a delicious turkey soup. Post feast, in the middle of clean up, I said “no” to my husband when asked if I wanted the carcass to make turkey soup. Today I regretted that decision. Lucky for me, I had a handy box of Imagine’s Organic No – Chicken Broth on hand. Whether the broth is homemade or a store bought variety, this soup is very tasty.
I looked up recipes online but they were too rich using butter and cream. Having successfully stored our onions and carrots from the garden, an excellent soup base was readily available. Taking inventory of my cupboards and fridge, I put together this “clean” savory soup with ingredients already on hand. It’s so simple, yet so satisfying!
2 tablespoons olive oil
2 – 3 cloves fresh garlic, minced
2 yellow onions, chopped
4 ribs celery, chopped
4 medium carrots, diced
½ teaspoon dried thyme
½ teaspoon dried sage
1 bay leaf
2 quarts chicken, turkey or vegetable stock
1 – 15 oz. can crush tomatoes
2 – 3 cups leftover turkey in 1 – 2 inch pieces
½ cup chopped flat leaf parsley
2 tablespoons coarse sea salt
½ teaspoon black pepper
1 – 8 oz. package cooked spinach tortellini (cheese)
Heat a large soup pot or Dutch oven. Add oil and when oil is hot, add onion and garlic.
Sauté until translucent and fragrant.
Add chopped celery, mixing in and letting it sauté for 3 minutes. Add chopped carrots, combining all vegetables and letting them “roast” together for 2 – 3 minutes.
Add sage, thyme, bay leaf, sea salt, pepper, parsley, turkey, broth, and crushed tomatoes. Bring to a boil, turn heat to low, cover and cook for 45 minutes.
Meanwhile, cook the tortellini according to package directions.
When soup has completed cooking, add the tortellini, let simmer 2 more minutes and serve.
If you want to serve this soup at a later time, I suggest you add the tortellini right before serving, or the pasta will absorb all of the yummy broth.
For freezing; freeze in quart containers without the pasta, adding the cooked tortellini when reheating the soup.
Serve with pumpkin bisquits, recipe to follow!