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.