A different Thanksgiving Turkey Leftover soup or just tasty, hearty anytime
This is a variation on a soup I make with fresh ground beef or leftover roast beef. I thought it would be a nice change from the usual chowder style turkey soup after Thanksgiving. I will use a 24 oz jar of marinara sauce rather than my own. This is good for using up some of the vegetables left from the crudité platter, the slices of pepperoni, breakfast sausage you bought. Feel free to play with the recipe. The more you add the thicker, less is thinner. Note that I ask for the vegetables to be finely chopped. That’s because I like to have a selection of vegetables etc on my spoon. However, if you decide to chop your vegetables in the food processor, take care or your vegetables will be far too finely chopped and go mushy.
One of my November 2016 recipes for Beyond Celiac - originally National Foundation for Celiac Awareness and also a demo at The Kitchen at Boston Public Market.
2 tbsp (30 ml) olive oil
1 large onion, peeled and finely chopped
3-4 large carrots, peeled and finely chopped
2 ribs/stalk of celery, washed, quartered lengthwise and cut into small slices.
2 cloves of garlic, peeled and finely crushed
2 slices bacon, scissored small and/or some pepperoni, salami, breakfast sausage. For flavor and texture. optional. I like Jones Dairy Farm bacon and sausage, labeled gf.
A cooked turkey thigh or drumstick, OR leftover roast beef, OR Italian Sausage OR ground beef. 12-16 oz meat.
1 cup tiny gluten free pasta -like ditalini. Tinkyada make a tiny shell shape. Or some thin spaghetti broken into small lengths.
3 cups (24 fl oz, 720 ml) marinara/pasta sauce. Both Paesana, Classico and Barilla sell 24 oz jars labeled gluten free. I like Paesana low sodium Marinara as the salt doesn't catch the back of my throat, but Classico is far cheaper and jar is a Mason jar with cup quantities on the glass so reusable.
5 c (40 fl oz, 1200 ml), gluten free chicken stock. I have increased the amount of stock to 5 cups but still with 3 cups of marinara sauce, so it's not quite so densely tomatoey. I use Orrington's stock concentrate, labeled gf. $4 for 12 oz dry powder at Market Basket
1 tsp (5 ml) Italian herb seasoning, or fresh basil and oregano added at the end of cooking, or spoonful of pesto stirred in at end.
2 bay leaves
¼ c (60ml) tomato paste or gf tomato ketchup- Heinz is labeled gf.
left over bell pepper strips, artichokes.
1 tsp (5 ml) smoked paprika - optional
pepper to taste
I don't normally add extra salt as bacon, stock, marinara sauce already contain salt.
1. Heat olive oil and bacon over gentle heat in large pan, frying until bacon starts browning. Add cut up pepperoni, sausage, raw ground beef or Italian sausage removed from skin etc.
2. Add onions, carrots, celery, garlic (leftover bell pepper strips) and cook for 3-5 minutes over medium heat until softening.
3. Add turkey thigh or drumstick, marinara sauce, stock, pasta, herbs, freshly ground pepper and tomato paste. Add cut up cooked roast beef. Bring to a boil, turn down to a simmer and cook covered for about 30 minutes until veg is soft, and meat is falling off the bone. (5 minutes in my electric pressure cooker).
4. Remove thigh or drumstick and pull off meat to add back to soup.
5. Taste and adjust seasoning. If too thick for you, add more stock or milk.
6. Serve with a sprinkling of cheese on each bowl, crusty bread.
