Turkey carcus
3 qt. water
1/2 tsp. salt
1 onion
1 tsp. thyme
4-5 celery tops
1 lg. can Italian stewed tomatoes
1 tbsp. basil
12 oz. cheese tortellini
1/2 tsp. pepper

Cook bones, water, celery tops, onion, thyme and salt for 2 hours. Cool and strain. Take what meat you can off bones and add to stock. Refrigerate overnight. When cold, skim fat from stock.

Heat stock and add tomatoes, basil and pepper. Meanwhile, cook separately the tortellini until soft. Drain and add to soup. Simmer a few minutes until flavors blend. Great served with garlic bread.