Saturday

Autumn/winter tortellini soup with carrots and spinach (recipe in the comments)
Grilled zucchini

Hot tea
Banana cream pie (Thank you Wegmans!)
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M and I have a tortellini soup recipe we love (Tortellini and spinach in broth), so when I saw a somewhat similar recipe in the Wegman's Meal magazine for fall, I jumped on it. The problem was their version sounded really dull and potentially a bit too much like our old recipe. But I was convinced that the addition of the carrots would make a great richer more fall/winter soup. So, I tinkered and came up with a radically different soup than either our old one or the Wegman's recipe. The rich beef broth and the veggies combine with the nutmeg and balsamic for a wonderful result. We both think meat tortellinis would be best in this, but cheese or even pesto filled could work. T was a HUGE fan, having to be told repeatedly to use his spoon, not his hands on the soup!

Prep Notes
Difficulty: Easy
Chopping: Onion, halving zucchini
Time: 30 minutes
Make ahead: This will save well, but will be far less brothy after it sits. You could add more or eat leftovers more like pasta.

Reaction:
"A perfect version for early fall OR late winter!"