Flavors by Alessandra

Make the Stock
1 Add the turkey carcass, onion, celery, carrots, parsley stems, bay leaf, peppercorns, and apple cider vinegar to a large pot.
Cover with cold water.
3 Bring to a boil, then reduce to a gentle simmer.
Simmer 1–6 hours.
5 Remove carcass and strain through a colander.
6 Strain again through a fine mesh sieve. Reserve 4 cups for the soup; freeze the rest.
Make the Soup
8 In a clean pot, heat olive oil. Add diced onion, celery, and carrots. Season with salt and pepper and cook until softened.
9 Add tomato paste and cook 1 minute to toast.
10 Pour in 4 cups turkey stock and bring to a simmer.
11 Add pulled turkey meat and a pinch of nutmeg (optional). Taste and adjust seasoning.
12 Add pastina and cook until just shy of al dente.
Serve
14 Ladle into bowls and finish with olive oil, black pepper, and lots of freshly grated Parmigiano.