Turkey Tortellini Soup
Serve with your favorite beverage.

Servings: 8

• 4 quarts (16 cups) water
• Leftover carcass of a turkey, broken into large pieces
• 1 carrot, sliced
• 2 ribs of celery
• 1 bay leaf
• 1 onion, quartered
• 1/2 teaspoon dried thyme
• 3 parsley sprigs
• 1 teaspoon fennel seeds
• 1/2 pound fresh cheese tortellini
• 4 cups coarsely chopped rinsed spinach

Break up turkey carcass into large pieces. In a large kettle combine the water, carcass, carrot, celery, bay leaf, onion, thyme, parsley, and fennel seeds and simmer uncovered (approximatedly 1 1/2 hours. Strain the stock through a large sieve into a large bowl, Discard any bone, skin or other unwanted solids. Place turkey meat on a cutting board and dice. Transfer the strained stock to the kettle (defat if necessary), along with turkey meat, and bring the liquid to a boil. Add the tortellini and salt and pepper to taste and simmer the mixture until the tortellini are just tender. Add spinach and simmer the soup for 1 minute. Makes about 12 cups.

Per Serving (excluding unknown items): 344 Calories; 9g Fat (25.6% calories from fat); 3g Saturated Fat; 40g Protein; 22g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 2263mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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