Skip to main content

Meat and Seafood

Turkey Vegetable Soup with Turkey Pansotti
1 turkey carcass, cut into pieces (Turkey Broth-optional)
1 onion, sliced (Turkey Broth - optional)
4 cloves garlic, peeled (Turkey Broth - optional)
1 carrot, cut in 3 pieces (Turkey Broth - optional)
6 sprigs parsley (Turkey Broth - optional)
1/2 tsp. whole peppercorns (Turkey Broth - optional)
1 bay leaf (Turkey Broth - optional)
12 to 14 cups water (Turkey Broth - optional)
1 Tbsp. vegetable oil (Soup)
2 leeks, white and light green part, well washed (Soup)
1/3 cup chopped celery (Soup)
3/4 cup sliced carrots (Soup)
3/4 cup sliced parsnips (Soup)
6 cups low-sodium chicken broth, or homemade turkey broth (Soup)
1 (14.5 oz.) can diced tomatoes (Soup)
1 cup shredded cooked turkey (Soup)
1/4 tsp. dried thyme (Soup)
1/4 tsp. salt (optional) (Soup)
2 tsp. vegetable oil (Pansotti)
1/4 cup finely chopped celery (Pansotti)
1/4 cup finely chopped onions (Pansotti)
2 Tbsp. grated carrots (Pansotti)
1 cup finely chopped mushrooms (Pansotti)
1/3 cup finely chopped red bell pepper (Pansotti)
1/4 tsp. salt (Pansotti)
1/2 tsp. freshly ground black pepper (Pansotti)
1/2 cup minced cooked turkey (Pansotti)
16 wonton wrappers (Pansotti)
water as needed (Pansotti)
finely minced parsley or chives for garnish (optional) (Pansotti)
+ Add to Shopping List
Turkey Vegetable Soup with Turkey Pansotti

Turkey Vegetable Soup with Turkey Pansotti

Turkey Vegetable Soup with Turkey Pansotti
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:90 minutes
  • Cook Time:90 minutes
1. Prepare the broth if desired. Place all broth ingredients in a large stockpot. There should be enough water so all bones are submerged.
2. Bring to a simmer over high heat. Lower heat to maintain a simmer; do not boil. Simmer for 90 minutes, periodically skimming the foam on the surface and discarding. Strain into a large bowl; discard all solids. Let cool to room temperature, then refrigerate, covered, for several hours or overnight. When chilled, skim off solidified fat and discard. Store in an airtight container in the fridge, or freeze. Makes about 10 cups. Use extra broth for other recipes.
3. Prepare the soup. Heat oil in large stockpot or Dutch oven over medium-high heat. Cut leeks in half lengthwise, then thinly slice widthwise and add to the pot. Add celery. Cook until vegetables are translucent, about 5 minutes. Add carrots and parsnips and continue to saute for 3 minutes. Add broth and tomatoes. Bring to a simmer over medium-high heat. Cook until vegetables are just tender, about 15 minutes. Add turkey, thyme, and salt if using. Cook until turkey is heated through, 2 to 3 minutes.
4. While soup is cooking, prepare the pansotti. Heat oil in a large skillet. Add celery, onions, carrots, mushrooms, bell pepper, salt, and black pepper. Saute until vegetables are tender but not mushy. Remove from heat and add turkey. Set aside to cool for 5 minutes.
5. Bring a large pot of water to a boil over high heat. While water is heating, fill the pansotti. Place wonton wrappers on a flat surface. Brush water around the edges. Place a heaping teaspoon of turkey filling in the center and fold over to make a triangle. Squeeze out any air bubbles and press all the edges to seal tightly. Use the tines of a fork to further seal the pansotti. Place in a single layer on a plate or work surface while you continue making pansotti.
6. When water comes to a boil, lower heat to maintain a simmer and add pansotti. Do not boil - that can cause pansotti to open. Cook until wrapper is just al dente, about 3 to 4 minutes. Drain and divide pansotti among 4 bowls.
7. To serve, divide soup among the 4 bowls, ladling it over the pansotti. If desired, garnish with chopped parsley or chives.
Source: Hannaford fresh Magazine, November - December 2014