This recipe was contributed by Rachael Wallace Hartley from Avocado A Day Nutrition, as part of the Healthy Aperture blogger partnership.

Directions:

  1. First make the broth. Preheat oven to 450 degrees. Break turkey carcass into pieces and spread evenly on a large baking sheet. Roast for 45-60 minutes until bones are dark and caramelized. Place bones in a large pot and cover with 4 quarts of water (or more to cover bones). Bring to a boil, reduce heat and simmer 30 minutes, skimming any foam that forms at the surface.
  2. Meanwhile, toss onion, celery, and carrots with a tablespoon of olive oil. Spread evenly over the same baking sheet and roast for 30 minutes until browned. Scoop roasted vegetables into the simmering broth and add dill, parsley and peppercorns.
  3. Place baking sheet over the stovetop and add wine, scraping up browned bits at the bottom of the pan. Let simmer to reduce a few minutes, them pour into the broth. Continue to simmer 60-90 minutes until flavors have melded. Season with salt and set aside.
  4. In another large pot, heat tablespoon of olive oil on medium-high heat. Add garlic and saute 30 seconds. Add carrots, celery, mushrooms and onions and cook 10 minutes, stirring frequently, until softened. Add 10 cups broth and leftover cooked turkey. Bring to a boil, reduce heat and simmer 15-30 minutes until flavors have melded.
  5. While soup is cooking, bring a large pot of water to a boil and cook pasta according to package directions. Drain and add to soup along with lots of fresh dill for garnish.

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