Emily Madden with H-E-B shares a great recipe was we head into fall.
The hearty Italian soup recipe is as follows:
1 lb Italian sausage, cooked & drained
1 carrots, diced
1 Tbsp minced garlic
1 yellow onion, chopped
1 bags Baby Bella mushrooms
1 each zucchini & yellow squash, diced
1jar Orti di Calabria Arribiata Sauce
1 32 oz containers chicken broth
1 Tbsp Italian seasoning
Salt & pepper to taste
-In stock pot sauté onion & carrot about 5 minutes, then add in zucchini, squash, & garlic & sauté for about 10 minutes.
-Meanwhile sauté mushrooms in a dry red wine and a little butter, let wine reduce down to almost nothing. Add into stock pot along with Arribiata sauce, broth, meat, and seasonings.
-Bring to a boil, then reduce to simmer for about 15 minutes. Season to taste and serve with some crusty bread.