Thursday's Meal: Hearty Italian Soup

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.

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