Here's a quick way to use up the last of your Christmas Turkey... Zuppa di Tacchino con Acini di Pepe.
The soup is fairly basic: dice and saute some onion in olive oil, add cut up pieces of leftover turkey into pot, add diced carrots and celery, spice up with pepper, salt and two tablespoons of Italian Seasoning... After simmering for a hour or more ('til the veggies are tender) add some liquid smoke (3-4 good dashes), and finally about 1 and a half cups acini di pepe soup pasta (this is a small, cylindrical pasta similar to pastina). Stir for the first minute so the pasta doesn't stick together. Then heat until the pasta is tender.
If you added enough pasta, the soup takes on a very thick texture and is like a lazy man's risotto...
Serve with a couple of pieces of crusty, toasted bread and top off the soup with shards of your favorite cheese... this time I used a nutty Mahon.
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