Just in case I have not made this clear, Thanksgiving is by far my favorite holiday. I love all the food, and especially the turkey. My Dad and I could probably eat turkey everyday. My Dad is one of few people who goes to the grocery store the day after Thanksgiving and buys a turkey on sale, goes home, and cooks it. At first my mom thought that was crazy – but there is a very good reason for this. The Thanksgiving turkey becomes Turkey Soup – and we need more turkey to eat with all the Thanksgiving side dishes. So the obvious solution is to cook another smaller turkey the day after Thanksgiving.
I love this soup so much that having it once a year is not enough, so I make it with leftover chicken. This soup freezes very well, I freeze individual servings and take them out as I need them.
My dad taught me that leftover gravy is the secret to a great soup. I strongly believe that it adds a lot of flavor to soup. I like to add gravy to all of my stock based soups. Feel free to add or omit any vegetables to this soup.
You will need:
2 quarts Stock (I posted the recipe last week)
1 cup or as much as you have Gravy (unless you already added it into the stock)
3 cups diced Turkey (or Chicken)
1 cup chopped white onion
1 cup chopped carrot
1 cup chopped celery
1 package fresh cheese or ravioli or tortillini
2 tablespoons olive oil
Sprinkle of Parmesan
Plus 1 cup of any of the following vegetables:
lightly sauteed mushrooms
frozen spinach (defrosted and water squeezed out)
cannellini (white) beans
In a large soup pot (or if your large pot is already filled with the stock, use a frying pan – and then add the sauteed veggies to the stock) saute the onion in 2 tablespoons of olive oil. After a couple minutes, once the onion is soft add the carrots and celery. Continue sauteing until the onion is slightly browned.
Add the stock to the sauteed veggies. Heat until bubbling. Then add the gravy, diced turkey, and the remaining veggies. I always put spinach, corn, cannellini beans, and green beans in this soup. Let the soup bubble for a least 30 minutes cooking the veggies.
Add the fresh ravioli or tortillini. Cook for another 10 minutes and serve with a sprinkle of Parmesan.
I always freeze half of this soup right away and save it for later. (Later is usually a day when it is -20 in Chicago and there is no way I am leaving my apartment).