Cooks turn up the heat in the 2006 State Fair cooking contests
Kathy's Sausage and Tortellini Soup won the N.C. Pork Council
Tarheel Pork Challenge at the N.C. State Fair on Thursday. Kathy
Shortt of Garner took home the blue ribbon and a $200 cash prize
for the recipe.
of Raleigh received $150 for the second place recipe, Grilled
Pork Tenderloin with Fig and Port Wine Sauce. Spicey Barbeque
Pork by Kay Powell of Fuquay-Varina took third place honors and
Stroganoff by Paulette Graham of Raleigh impressed the judges
to win honorable mention and receive $50.
required at least four ounces of pork per serving and that recipes
serve four to six adults. Judging was based on taste appeal, appearance,
originality and ease of preparation.
Sausage and Tortellini Soup
olive oil or PAM cooking spray
(19.76 ounces each) of sweet Italian sausage
cartons of fresh, sliced mushrooms
bag of fresh baby spinach
cans of diced tomatoes
cartons of low-sodium chicken broth
package of fresh Three Cheese Tortellini (in the dairy case)
Parmesan cheese for garnish, optional
large stockpot with Pam or coat with olive oil. Remove sausage
from casings and heat over medium heat in large stockpot until
sausage is crumbled and no longer pink. Once the sausage is
cooked completely through, add the sliced mushrooms to the
sausage. Stir occasionally until the mushrooms are sautéed.
Once mushrooms are cooked, add the entire bag of fresh baby
spinach. Stir occasionally until the spinach is sautéed.
Add the two cans of diced tomatoes and stir thoroughly. Add
the chicken broth and bring to a boil. Add the package of
fresh tortellini and simmer on low for 10-15 minutes until
the tortellini are cooked. Ladle into soup bowls and sprinkle
generously with Parmesan cheese. Enjoy!
also cook the first four ingredients and use it as a sauce
for pasta or you can toss everything together except the broth
and have a pasta dinner.