After Thanksgiving Soup With Garlic, Spinach, And Tomatoes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 turkey carcass
• 1 onion (optional)
• 1 stalk celery (optional)
• 2 (14 ounce) cans diced tomatoes
• 1 -2 garlic clove, put through press
• 1 pinch thyme
• 1/2 teaspoon italian seasoning
• salt and pepper, to taste
• 1 lb frozen spinach
• 1/2-1 lb tricolor rotini pasta
• parmesan cheese or asiago cheese, for garnish

Recipe

• 1 to make the stock: remove any remaining stuffing from the turkey carcase. break the backbone just at the join with the ribs to make it easier to get into the pot.
• 2 put the carcase, any drippings you have, and any stray parts like wingtips, that leg no one wanted, and pieces of skin into a stockpot.
• 3 peel and quarter the onion. add it to the pot.
• 4 break the celery into 2-3 pieces and add that as well.
• 5 add cold water to come up about 3/4 of the way up the bones. bring to a simmer and simmer gently for 3-4 hours.
• 6 cool and refrigerate to congeal the grease.
• 7 the next day, remove the congealed grease (if it didn't harden sufficiently in the fridge give it a couple hours in the freezer).
• 8 warm the broth enough to be comfortable for your hands. strain the warmed broth through a colander into another pot. (some people like to line the colander with cheesecloth).
• 9 pick the useful meat from the bones and return it to the broth. proceed with the soup or freeze for later use.
• 10 note -- remember the pot/bowl when straining the broth. every soup maker has forgotten at least once. :oops:.
• 11 add tomatoes, garlic, thyme, italian seasoning, salt, and pepper and bring to a boil.
• 12 add the spinach and return to a boil.
• 13 add the rotini, return to a boil, then simmer for 10-12 minutes or until the pasta is cooked, stirring several times.
• 14 serve sprinkled with parmesan or asiago cheese.
• 15 note, its out of season after thanksgiving, but if you have some fresh basil available, chop a few leaves and scatter a pinch over each bowl before adding the cheese.
• 16 note: 2-4 chicken carcases or several pounds of backs and necks can be substituted for the turkey carcase. roast the backs and necks first for the richest flavor.