After eating most of the Thanksgiving turkey, a turkey soup makes for a nice side dish after the holiday. Cut off what meat is left on the turkey and simmer the carcass up with... some aromatics to make a deliciously-rich Poultry Bone Stock. Then make this veggie-rich minestrone soup that announces the turkey’s final hurrah and the Thanksgiving season’s finale.
Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, thyme, celery, and carrot and cook until tender, about 7-10 minutes. Do not let the vegetables brown.
Add the broth and bring to a boil. Lower the heat and let simmer for 20 minutes.
10 minutes before serving, add the pasta and continue to simmer for 5 minutes.
Stir in the turkey, lemon juice and lemon zest, and cook for 3 minutes until heated through. Add the spinach leaves and cook until wilted and bright green, about 2 minutes. Serve immediately topped with freshly grated Parmesan cheese.
If cooking a turkey for the holidays, it’s easy to use its carcass to make stock and well worth the effort. Bag and freeze extra stock in quart bags to add to wonderful flavor to soups and stews over the winter months.
Equal amounts of chicken can be substituted for turkey in this recipe without too much change in flavor.