Italian Turkey Soup

The last gasp of our Thanksgiving turkey is in the form of Italian turkey soup that has a hint of Tuscan flavors. This dish makes for a delicious meal when you are right back to work after the holiday and you want to take it easy getting ready for the holiday party rush.

Ingredients

• 1 large yellow onion, rough chopped
• 1 cup leeks, white part only, chopped
• 8 garlic cloves, finely chopped
• 2 tablespoons rosemary, finely chopped
• 1/4 cup thyme leaves, finely chopped
• 1 teaspoon red pepper flakes
• 2 cups carrots, peeled and chopped
• 2 cups celery ribs, chopped
• 10 cups of homemade chicken stock
• 1 28 oz whole tomatoes, drained and chopped
• 8 ounces of pasta, I prefer short and thick pasta
• 2 cups frozen peas
• 8 ounces of baby spinach
• 6 lemons
• Freshly grated parmesan cheese
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

Making It

• Put a dutch oven over medium heat, add 1/4 cup of olive oil and 2 tablespoons of unsalted butter, when bubbling add the onion, leeks, red pepper flakes, thyme, rosemary, carrots, celery and sauté for 8 minutes, add the garlic and cook for another 4, add the chicken stock and bring to a boil, let simmer for 10 minutes, add the tomatoes, and pasta and peas, remove when pasta is al dente, add lemon juice, salt and pepper to taste
• When you put the soup oil the bowl top with parmesan and olive oil drizzled on top