• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.

• 1 coarsely chopped large carrot
• 1 coarsely chopped onion
• 1 coarsely chopped celery stalk
• A few sprigs fresh flat-leaf parsley
• 5 whole black peppercorns
• 1 bay leaf
• 1 pound leftover turkey carcass, cut up into smaller pieces
• Coarse salt
• 1 packed cup baby-spinach leaves
• 2 cups shredded leftover turkey meat
• 9 ounces tortellini

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