Turkey Vegetable Agnolotti Soup is a meal in itself.
The addition of cheese stuffed pasta to this recipe makes this soup a complete meal in itself. Cheese stuffed tortellini or ravioli are easily exchanged for the pasta if you prefer. An excellent workday recipe to use that stock from the weekend turkey. We make a big batch at our house to keep some in the freezer. If you want to freeze it, try not adding the fresh pasta until you warm it and serve.
- 10 cups turkey stock
- 2 pounds turkey chopped
- 1 large red onion
- 6 cloves minced garlic
- 4 tablespoons olive oil
- 3 large carrots cut in sticks or coins
- 1 large carrot finely grated
- 3 stalks celery chopped
- 1 large roasted red pepper
- 1 cup chopped green beans
- 2 tbsp dry basil
- 1 tbsp thyme
- 2 tbsp dry oregano
- 4 tbsp savoury
- Salt and pepper to season
- 1 tsp cayenne pepper optional
- 1 ½ cups uncooked fresh cheese agnolotti or tortellini pasta
In a large sauté pan, begin by sautéing garlic and onions in the olive oil for 2 minutes. Add the remaining vegetables, except the grated carrot and continue to sauté on high heat for an additional 3-4 minutes.
Add vegetables to the turkey stock along with the remaining ingredients except the tortellini and green beans.
Simmer all together for about 20 minutes. Add the pasta and green beans and simmer for an additional 10 -12 minutes. Serve piping hot with a little freshly grated parmesan cheese sprinkled on top or garnish with parmesan cookies. Serve with parmesan garlic toast.
Simply mound a couple of tablespoons of parmesan cheese on a silicone baking pad and bake at 375 degrees F for about 10 minutes or until golden brown around the edges. Cool until they can be removed from the baking sheet and float on top of the soup for garnish. While warm, these can be rolled into cylinders if desired.
Parmesan Garlic Toast
Brush slices of crusty Italian or French bread with garlic olive oil, sprinkle with freshly grated parmesan cheese and broil until golden brown.