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Slow Cooker Tortellini Soup with Sausage and Kale. ... Slow Cooker Sausage, Spinach, and White Bean Soup. With ingredients like smoked andouille sausage, Great Northern beans, and baby spinach ...
Get the recipe: Skillet Tortellini With Sausage and Tomatoes. This soup is brothy, carby, vegetal, and the ultimate easy winter dinner. Get the recipe: Spinach Tortellini Soup For One.
Tortellini choices: I stick to refrigerated 3-cheese tortellini but have used shelf-stable tortellini in a pinch. If using shelf-stable tortellini, add a bit of extra broth and 10 to 15 minutes to ...
Andouille (/ æ n ˈ d uː i / ann-DOO-ee, / ɑː n ˈ d uː i / ahn-DOO-ee; French:; from Latin induco) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine.
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender.
1. Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature.
Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm ( 2 + 3 ⁄ 4 –4 in) in diameter.
Andouille sausage is a combination of pork, pork fat, salt, garlic, red pepper and black pepper, all packed into a sausage casing, which is smoked over sugar cane and pecan logs. When smoked, the sausage becomes very dark in color." This method of preparation of sausage is found in between St. Charles and St. John Baptist parishes. [75]