Turkey or Chicken Vegetable Tortellini Soup Recipe

• 1 large, or two small, turkey or chicken carcass
• Chicken bouillon
• 1 can tomatoes - peeled and diced
• 3 zucchini - sliced in ¼-inch sized pieces (not peeled)
• 2 ½ pounds carrots - sliced or chopped
• 1 medium onion - diced
• 6 to 8 celery stalks - diced
• 2 tablespoons fresh parsley - chopped
• Coarse salt and fresh ground pepper to taste
• 1 tablespoon dried basil or 3 tablespoons fresh basil - chopped
• 2 teaspoons garlic powder
• 2 bay leaves
• 2 nine-ounce packages of cheese tortellini

Preparation

• Combine carcass with water and chicken bouillon and bring to a boil.
• Reduce heat and simmer for three hours.
• Remove bones and add meat to broth. Add all remaining ingredients except tortellini and simmer until vegetables are tender.
• Remove bay leaves. Add the tortellini and cook for 15 minutes. If freezing the soup, add tortellini when serving.

This recipe makes eight quarts.