Ingredients
1 coarsely chopped large carrot
1 coarsely chopped onion
1 coarsely chopped celery stalk
A few sprigs fresh flat-leaf parsley
5 whole black peppercorns
1 bay leaf
1 pound leftover turkey carcass, cut up into smaller pieces
Coarse salt
1 packed cup baby-spinach leaves
2 cups shredded leftover turkey meat
9 ounces tortellini
Preparation
In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.
