Leftover Turkey Soup
This leftover turkey soup transforms your Thanksgiving carcass into a rich homemade stock and a cozy, nourishing bowl of pastina, vegetables, and tender turkey.
Servings: 6
Ingredients
For the Stock
- 1 turkey carcass + leftover bones/skin
- 1 onion roughly chopped
- 3 celery stalks
- 3 carrots
- 4 garlic
- Handful parsley stems
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 8 peppercorns
- 8-10 cups cups cold water
For the Soup
- 1 onion diced
- 2 celery hearts diced
- 2 carrots diced
- Olive oil
- Salt + black pepper
- 1 tbsp tomato paste
- 4 cups turkey stock
- Pulled turkey meat from carcass
- Pinch of nutmeg optional
- Pastina amount as desired
- Olive oil + Parmigiano for serving
Instructions
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.
Nutrition
Calories: 99kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 287mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8555IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
