Name: Tuscan Turkey Soupy Noodles
Cook time: 40 min
Total time: 3 1/2 hr
Yield: Makes 8 to 10 servings
Ingredients: Carcass from a 12- to 14-pound roast turkey, including skin, or 6 pound turkey wings; 4 quarts water; 2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped; 6 large garlic cloves, finely chopped; 1/4 cup olive oil; 1 medium onion, chopped; 1 1/2 tablespoons chopped rosemary; 3 carrots, chopped; 3 celery ribs, chopped; 1 (28-ounce) can whole tomatoes in juice, drained and chopped; 8 ounces dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces; 5 to 8 ounces baby spinach; grated Parmigiano-Reggiano

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Tuscan Turkey Soupy NoodlesStephanie Foley

Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.

Recipe notes

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