Turkey Tortellini Soup

Sunday 25 November

Barbara made enough broth from the two turkey carcasses (with only a branch of sage and a few peppercorns) to have plenty to leave for the Shaffers, and plenty for us to take on our drive back to Cincinnati.  
So when we got home, we froze some, and hotted up the rest (with its turkey shreds inside) with diced turnip, carrot, and scallion (whites first, then greens), and multicolor tortellini.  
Warm and welcoming.