Monday, March 4, 2013

Tortellini & Andouille over Baby Spinach

Tortellini & Andouille over Baby Spinach

4  Cloves  Garlic, pressed or minced
1  Tablespoon  Olive Oil
1-1/2 to 2 pounds Andouille Sausage, halved lengthwise and cut on the bias
3  14.5-oz  RoTel Tomatoes (I use my home-canned pints)
2  14.5-oz  Tomato Juice  (I use my home-canned pints)
8  Cups  Chicken Broth
1  8-oz.  Tomato Sauce
2  teaspoons Chipolte Chili en Adobo puree
1  heaping Tablespoon  Dried Basil
Dash  Worcestershire Sauce
Dash  Smoke Flavoring, optional
2  20-oz.  Herb Chicken Tortellini

1  pound  Baby Spinach
Grated Parmesan Cheese

In an 8-quart stockpot, lightly saute the Garlic and Andouille in Olive Oil.  Add the RoTel Tomatoes, Tomato Juice, Chicken Broth, Tomato Sauce, Chipotle Chili puree, Basil, Worcestershire, and Smoke flavoring, if desired, and bring to a boil.  Add the Tortellini and cook for the time recommended on the package, about 9 minutes.

Place a large handful of Spinach in each bowl or rimmed soup plate and ladle the Tortellini & Andouille soup over the Spinach.  Top with Grated Parmesan Cheese.  Serves 16.

"If thine enemy be hungry,
give him bread to eat;
and if he be thirsty,
give him water to drink;
For thou shalt heap coals of fire upon his head,
and the Lord shall reward thee."
Proverbs 25: 21 & 22 

Where did this recipe come from?  Well, it started out as Spinach Tortellini Soup.  But I didn't want the spinach cooked in the soup--makes for yucky leftovers-- I didn't have this, had too much of that, and, well, it just kinda morphed into this.  We all thought it was good--I hope you do, too.  I thought it looked so pretty I just had to play around with the camera.  Oh, and this was a good way to get the children to eat spinach, too!


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