I haven't had a chance to do a blog post in a while, so I thought I'd offer a post-leftover-turkey recipe that might brighten up your late autumn days. This soup is a twist on Italian tortellini soup, by adding autumn/winter vegetables, such as acorn squash and Cavolo Nero. Here's the recipe: Cook until vegetables are soft, then add tomatoes and chicken broth. Bring to a boil. Then add 1 bag of Tortellini. Cook for another 25 minutes or so, until the tortellini is done, and the squash and the other vegetables are soft. Add salt and pepper to taste.
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AuthorWelcome to my blog. I am an artist, father, scholar, thinker, dreamer. Read on to discover more about my life and my work. Archives
November 2018
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