We had this at a ward dinner the other day, and we cooked it in three roaster ovens... it was amazing. thank goodness this recipe has been cut down to size... it feeds 6-8 not 60-80.
2cloves garlic, crushed
10 oz package frozen, chopped spinach, thawed
16 oz can stewed, chopped tomatoes, undrained
8 oz pkg. tortellini
1/4 t pepper
1/8 t cayenne pepper
crispy chopped bacon
2 13 oz cans chicken broth
1 T chicken soup base
Parmesan cheese for garnish
In large saucepan, over medium heat, saute garlic in butter for 3-5 min. Add chicken broth, soup base, and tortellini, heat to boiling. Reduce heat, add peppers and simmer for 10 min. Stir in spinach and tomatoes; continue to simmer an additional 5 min. A few minutes before serving, stir in bacon. Serve topped with Parmesan cheese to taste. Serves 6-8. Is good with french bread.