Thoroughly satisfying!

It’s impossible to live in Italy and not be inspired by the local flavors and sensibilities. Here’s a soup that’s part Minestrone, part Italian Wedding Soup, and thoroughly satisfying—it’s also a breeze to make. Serve this with a salad and corn bread or sourdough and you have a complete meal. Use homemade turkey stock if you have it. You can use store-bought chicken or vegetable stock but, as with most things, homemade is better.

Italian Turkey Soup

Serves 4 to 6

1/2 cup dry small, short, tubular pasta (the smaller and thicker the better)
1/2 cup frozen peas
2 tablespoons olive oil
1 leek, carefully washed and diced (you can substitute an onion)
1 carrot, diced
1 stalk celery, diced
2 cloves garlic, peeled and minced
6 cups homemade turkey stock (recipe below) or substitute vegetable or chicken stock
1 bay leaf
1/2 cup canned chickpeas or cannellini beans, rinsed
1-1/2 cups leftover turkey, both white and dark meat, in small chunks
2 cups spinach, washed and chopped
1 egg
1/3 cup grated Parmesan cheese
salt and pepper to taste 

1. Bring a small pot of water to boil. Add 2 tablespoons salt and the pasta. You want pasta that will keep its bite, which is why thick, small pasta is best. If you can’t find it, use what you have, just don’t overcook it. About a minute before the pasta is done, add the frozen peas. Drain, rinse, and set aside.

2. In a medium-to-large pot, heat the olive oil. Add the leek and lower temperature. Slowly sauté the leeks to soften, about 6 minutes. Add carrots, celery, and garlic. Continue to sauté for another 5 minutes. Add stock, bay leaf, and chickpeas or cannellini beans. Bring to a boil, lower to a simmer, and cook for 15 minutes.|

3. Add turkey, reserved pasta and peas, and spinach. In a small bowl, beat the egg with the Parmesan cheese. When the spinach has wilted and the soup is at a low boil, use a fork to whisk in the egg, swirling it through the soup. Taste for salt and pepper and serve.

One of the joys of a turkey dinner is having the remaining carcass to transform into a rich stock. Turkey stock is ridiculously simple to make and, if it isn’t already, it should be part of your Thanksgiving routine. Your house will smell delicious and the stock will become the base for an endless array of dishes. There are no set measurements in this recipe as it is a process more than a recipe.

Turkey Stock

2 tablespoons vegetable oil
1 onion, chunked
1 stalk celery, chunked
2 carrots, chunked
turkey carcass
3 sprigs fresh thyme (or substitute 1 tablespoon dried thyme)
8 to 10 whole peppercorns
2 tablespoons “Better than Turkey” or “Better than Chicken” bouillon (or plain bouillon)
salt to taste

1. Heat oil in your largest stockpot. Add vegetables and sauté over medium heat for about 10 minutes to soften but not brown.

2. Break down the turkey carcass into manageable size pieces, which generally involves breaking the backbone in half with your hands. Discard excess turkey skin.

3. Add turkey, thyme, and peppercorns to the pot. Fill the pot with as much cold water as possible. Add bouillon and bring to a boil. Reduce heat to a slow simmer, partially cover pot with its lid, and simmer for a good 2 hours. Resist stirring as it will make your stock cloudy. Taste for salt. If your turkey was brined and with the bouillon, you probably don’t need much.

4. Remove from heat and let cool for a half-hour. Strain. Place stock in containers with lids and either refrigerate for up to three days or freeze. Your dogs will appreciate some of the carrots broken into small pieces mixed in with some of the turkey meat falling off the bones.