Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Turkey Tortellini Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Aaron Dyer Prep Time: 20 mins Total Time: 1 hr 30 mins Servings: 6 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. Ingredients For the Turkey Broth 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 For the Tortellini Soup Coarse salt 1 packed cup baby-spinach leaves 2 cups shredded leftover turkey meat 9 ounces tortellini Directions In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.) In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes. Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving. Originally appeared: Martha Stewart Living, November 2015 Rate It PRINT