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  • For the turkey stock

  • For the Soup

  • To serve


  • For the turkey stock:

  • 1.

    Place the carcass (broken up slightly if possible) into a large saucepan, add the vegetables, season with salt and pepper then cover with cold water.

  • 2.

    Bring up to the boil and simmer for a couple of hours until all the flavour has been extracted from the turkey bones.

  • 3.

    Pour through a sieve and discard the bones and vegetables.

  • 4.

    If there is any fat in the stock (there is usually none) skim it off.

  • 5.

    Measure the stock, it should have a good flavour, and you will need 900ml for the soup, so if you want it to be stronger just reduce it down a bit.

  • For the soup:

  • 1.

    Heat the olive oil in a large saucepan. Add the chorizo and cook for 2 minutes.

  • 2.

    Add the chopped onion and garlic and season, then sweat over a gentle heat for 7-8 minutes, until soft.

  • 3.

    Add the tomatoes, stock and herbs, if necessary season again with salt, pepper and a good pinch of sugar, and simmer with the lid on for another 10 minutes or until the tomatoes are soft.

  • 4.

    Add the pasta and continue to simmer for another 6-10 minutes, stirring regularly or until the pasta is cooked.

  • 5.

    When you are ready to serve, drop in the spinach or kale and boil for just 1 minute or until the greens are wilted (kale will take a little longer).

  • 6.

    Taste for seasoning.

  • To Serve:

  • 1.

    Ladle the chunky soup into large warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Chunky Pasta and Turkey Soup.


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Posted by Melanie396Report
I made this recipe as I had a turkey carcass to do something with but instead of chorizo I put in 2.5 to 3 cups of turkey meat - after all, I had a turkey to dispose of! I also reduced the pasta to 150g as I found more would have left virtually no liquid at all. It was a very nice soup.
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