It had been a busy weekend of cooking. So busy that by the time Monday night rolled around, I wanted something easy for a post-work dinner.
In the fridge, I spied the chicken broth I’d made the day before, plus the unused half of a butternut squash — leftover from a new risotto recipe from Saturday. Bonus, most of it was already cut up into small cubes because I had prepped way more than the recipe needed. It was beginning to sound like soup.
What else could go in? There was half a bunch of rapini, also orphaned from the risotto project. And some chicken sausage and sweet red peppers; they wouldn’t take much work. It was looking like soup indeed.