TORTELLINI WINTER VEGETABLE SOUP

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:

1  bag Trader Joe's Pesto Tortellini

1  bunch Cavolo Nero (Lacinato Kale)

1  acorn squash

2  carrots

3  celery ribs

5  garlic cloves

1  can of plum tomatoes (such as San Marzano)

2  cartons chicken broth


Start with good olive oil in a large pot and turn it on. Dice the carrots and celery. Mince the garlic finely. Cut the acorn squash in half, remove seeds, and dice that too. Chop the Cavolo Nero. Add all of that to the pot, once the olive oil is hot. 

Cavolo Nero

Cook until vegetables are soft, then add tomatoes and chicken broth. 
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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.