Ingrédients pour After Thanksgiving Soup With Garlic Spinach And Tomatoes
- 1 turkey carcass, including drippings & any leftover wing pieces
- 1 large onion, peeled & quartered
- 2-3 stalks celery, broken into 2-inch pieces
- 1 (28 ounce) can crushed tomatoes
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 5 ounces fresh spinach
- 1 cup rotini pasta
- grated Parmesan cheese or Asiago cheese, for serving (optional)
- cold water, to about 3/4 way up the bones
- 1 turkey neck and/or turkey back (optional)
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Comment préparer After Thanksgiving Soup With Garlic Spinach And Tomatoes
- **Make the Turkey Stock (can be done 1-2 days ahead):** Remove any remaining stuffing from the turkey carcass. Break the backbone at the rib joint for easier pot placement. Place the carcass, drippings, and any leftover wing pieces in a large stockpot.
- Add 1 large onion (peeled and quartered), 2-3 stalks celery (broken into 2-inch pieces), and cold water to about ¾ of the way up the bones.
- Bring to a simmer over medium heat, then reduce heat to low and simmer gently for 3-4 hours, skimming off any foam that rises to the surface.
- Cool completely and refrigerate overnight to allow the fat to congeal.
- The next day, remove the congealed fat from the surface of the stock.
- Warm the broth slightly. Strain the broth through a fine-mesh sieve or colander into a clean pot, discarding the solids.
- Shred any usable turkey meat from the bones and return it to the broth.
- **Make the Soup:** Add 1 (28 ounce) can crushed tomatoes, 4 cloves garlic (minced), 1 teaspoon dried thyme, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the broth. Bring to a boil.
- Add 5 ounces fresh spinach and return to a boil.
- Stir in 1 cup rotini pasta. Return to a boil, then reduce heat and simmer for 10-12 minutes, or until the pasta is cooked through, stirring occasionally.
- Serve hot, sprinkled with grated Parmesan or Asiago cheese.
- (Optional) For extra rich flavor, roast the turkey neck and back separately before adding to the stockpot.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
0g
Carbs
6g
