The great thing about roasting a turkey are the leftovers. In our house, after the open face sandwiches, crêpes, and a pan of tetrazzini, there’s soup! Nothing’s better on a chilly Sunday afternoon than the smell of a simmering pot of turkey soup with vegetables and ditalini.
- 1 turkey carcass
- 1 medium onion
- 1 pound carrots
- 5 ribs celery
- 1/2 pound mushrooms
- 2 cups baby spinach
- 1/2 box of ditalini pasta
- Place the turkey carcass in a large pot, cover with water. Add peeled onion, 1 carrot, and a rib of celery. Bring to a boil, reduce heat to medium and let simmer for 1 1/2 to 2 hours.
- Meanwhile, slice the remaining carrots, celery, and mushrooms, wash the spinach and set aside.
- Remove carcass from pot, strain broth, and return it to the pot. Add chopped vegetables (except for the spinach) and simmer until almost tender. Then add pasta and cook according to directions.
- When carcass cools, remove remaining turkey, shred and return to pot, toss in spinach.
