Culture March 7, 2013

Spoon On! inferno Turns Up the Heat on Souper Bowl Weekend

 

On February 1st, while everyone else in the country geared up for the big game, infernites celebrated with a new tradition: the Souper Bowl.

The competition was stiff as soup-chefs vied for the Souper Bowl trophy, specially designed by our own Michael Overton.

Eight employees entered the competition. And while the rivalry between the Ravens and the 49ers was intense that weekend, it was nothing compared to the match-up of our three Playing With Fire teams (the Pyronauts, Badger Force, and Cap’n Cheese and the Peppa Jacks).

infernites served up a wide range of delicious soups, from a sweet butternut squash soup to a creamy potato soup.

While votes were tallied, full-bellied soup lovers practiced their football-flicking skills at a paper football table created for the event.

After counting the results, event organizers revealed the top three soups, and each Playing With Fire team was represented.

1st place: Rebecca Bolding (Cap’n Cheese) – Tortellini, Sausage, and Spinach Soup

2nd place: Liza Routh (Pyronauts) – Artichoke Soup

3rd place: Greg Miller (Badger Force) – Clam Chowder

Congratulations to the winners. We can’t wait to see what yummy offerings our employees bring to Souper Bowl II.

Below you’ll find the recipe for Becca’s trophy-winning soup.

Tortellini, Sausage, and Spinach Soup

1 yellow onion, diced
1 roasted red pepper, diced
Olive oil, for sautéing (use garlic-infused for extra flavor)
Sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet
Crushed red pepper to taste
4 cloves, garlic, minced
1 teaspoon dried basil, crushed between fingers
1 teaspoon dried rosemary
32 ounces low-sodium chicken broth
9 oz. package of cheese tortellini
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream (light is ok)
1 heaping tablespoon fresh basil, chopped
Parmesan cheese, fresh grated, for serving

1. In a large saucepan or soup pot, sauté onion and red pepper in a couple of tablespoons of olive oil over medium-low heat until tender. Season with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add a pinch or two of crushed red pepper if you like a little spice. Add garlic to onion mixture and sauté until fragrant.

2. Drain sausage and add to onion mixture along with the basil, rosemary, and chicken broth. Season with salt and pepper, simmer for 20 minutes.

3. Add tortellini and spinach, bring to a simmer, and cook pasta until done (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.