February means soup time at Simantel. This year, the annual Simantel Soup cook-off brought us many delights, but Patty Moye’s Italian Sausage Soup with Tortellini stood out from the competition. Patty claimed a cash prize of $40 and a free night stay in the lodges at Wildlife Prairie Park! Check out the recipe and more photos after the jump.
On March 9, Simantel staff threw down in our annual soup-making competition. Coming out on top of the nine-soup field was well-known soup lover Mike Stone, Simantel VP and Media Director, with a Tortellini Soup that ate more like chili mac than soup. Below, he has graciously shared his recipe (although he is almost certainly lying to protect his title).
Mike Stone’s Winning Tortellini Soup
In a large soup pot mix:
2-1/2 cups water
1 package frozen chopped spinach (optional)
5 cans (10-3/4 oz.) minestrone soup (I used a dry mix)
2 lbs. Italian sausage browned and drained
Cook 1 package Mona’s tortellini in chicken broth according to package directions. Add tortellini to soup and cimmer 20 minutes. If soup is too thick, add chicken broth from tortellini until desired consistency. Top with shredded cheese.
The key, Mike says, is using hot Italian sausage. Sure, Mike. Thanks.
