Leftover Turkey Soup
Serves 6
15 mins prep
90 mins cook
105 mins total
This leftover turkey soup transforms your Thanksgiving carcass into a rich homemade stock and a cozy, nourishing bowl of pastina, vegetables, and tender turkey.
0 servings
For the Stock
For the Soup
Make the Stock
Add the turkey carcass, onion, celery, carrots, parsley stems, bay leaf, peppercorns, and apple cider vinegar to a large pot.
Cover with cold water.
Bring to a boil, then reduce to a gentle simmer.
Simmer 1–6 hours.
Remove carcass and strain through a colander.
Strain again through a fine mesh sieve. Reserve 4 cups for the soup; freeze the rest.
Make the Soup
In a clean pot, heat olive oil. Add diced onion, celery, and carrots. Season with salt and pepper and cook until softened.
Add tomato paste and cook 1 minute to toast.
Pour in 4 cups turkey stock and bring to a simmer.
Add pulled turkey meat and a pinch of nutmeg (optional). Taste and adjust seasoning.
Add pastina and cook until just shy of al dente.
Serve
Ladle into bowls and finish with olive oil, black pepper, and lots of freshly grated Parmigiano.
