Italian Turkey Soup
Italian Turkey Soup

Italian Turkey Tortellini Soup

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EQUIPMENT: French chef’s knife, cutting board, food cutter grating blade, 6-quart soup pot or 5-quart oil core cooker, measuring cup and spoons, large serving spoon and ladle

HOMEMADE TURKEY STOCK: Place the whole turkey carcass in a 12 Qt. stockpot and cover with purified water (tap water has chlorine and ammonia – not great for good soup). Bring to a simmer over medium heat and allow to cook for several hours or overnight. The carcass will literally fall apart. Skim the fat floating on the top and begin to remove the larger bones. Using a steamer/strainer place on top of a 6 or 8 Qt. and strain the stock, meat and bones. Allow to cool about 20 to 30 minutes. Pick through and shred the turkey meat by hand, carefully removing the tiny bones. When sorted, return the turkey to the stockpot and begin your Italian Turkey Tortellini Soup.

PREPARATION TIME: 40 minutes – Makes 11 to 12 servings - Adapted for Induction Cooking

INGEDIENTS:

  • 1 medium onion, diced
  • 2 stalk celery, diced
  • 1 medium bell pepper, diced
  • 1 medium carrot, grated #1 cutting cone
  • 1 clove garlic, minced
  • 6 cups Low-Sodium Chicken Stock (page 217)
  • 6 plum tomato, cut into 6 to 8 slices
  • 1 teaspoon poultry seasoning
  • 1 tablespoon Italian seasoning
  • 1 pound cooked turkey dark meat, skinless
  • 8 ounces spinach-filled tortellini (for Gluten FREE use Rice Pasta Tortellini)
  • 10 to 12 fresh basil leaves
  • 2 tablespoon freshly grated Parmesan cheese

In a hot, dry stockpot over medium heat 300°F (150°C), dry sauté onion, celery, bell pepper, carrot and garlic until slightly browned and cooked through, about 7 to 10 minutes, stirring occasionally.

Slowly stir in the stock. Stir in the remaining ingredients, except parsley. Reduce the heat to low 180°F (82°C), cover the pan and open the vent. Simmer until tortellini is cooked, about 20 to 25 minutes. Do not allow the soup to boil.

To serve, ladle the soup into soup bowls or a tureen and sprinkle with fresh basil and Parmesan cheese. Serve with warm Italian garlic bread

PER SERVING: 110 Calories, 3g Fat (23% calories from fat), 16g Protein, 8g Carbohydrates, 51mg Cholesterol, 392mg Sodium.