Many people agree one of the best things about holiday meals are the leftovers.
Whether it be turkey or roast beef, there are plenty of additional great dishes to be made and savored.
Tops in my book is turkey soup. I love the smell of turkey stock simmering on boxing day and I just adore the myriad of soups that can be made.
This week’s rendition is a turkey soup that includes kale along with cheese filled tortellini. The soup definitely fits into the “meal” category and is the perfect soup in which to use the leftover turkey you’ve tucked in the freezer.
Turkey, Kale and Tortellini Soup
3 cups (750 ml) frozen cheese tortellini 750 ml
1 tbsp. (15 ml) butter or olive oil
1 onion, diced
1 clove garlic, minced
6 c. (1.5L ) turkey or chicken stock
1 carrot, peeled and diced
2 c. (500 ml) diced, leftover, cooked turkey
3 c. (750 ml) chopped kale
salt and pepper to taste
Bring a large pot of water to a boil. Add the tortellini and bring back to the boil. Cook about 5 to 6 minutes until the tortellini float to the top of the water. Drain. Set aside. (It may be necessary to rinse with warm water before returning to the soup).
While the tortellini is cooking, heat the butter or oil in a stock pot, over medium heat. Cook the onion until is soft. Add the garlic and cook an additional minute.
Add the stock and carrot and bring to a simmer. Cook until the carrot is tender.
Add the turkey and kale. Simmer until the kale is just tender. Season with salt and pepper to taste.
Add the tortellini and warm through. Serves 6 to 8
I like to add 1 tbsp. (15 ml) of chopped fresh sage in Step 2.
You can use spinach in place of the kale.
A sprinkling of Parmesan cheese over the soup before serving is a tasty touch.