Turkey Tortellini Soup
with your favorite beverage.
4 quarts (16
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.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007