Combine water and salt in a large saucepan; bring to a boil. Add mushrooms; reduce heat to medium. Simmer, uncovered, for 10 minutes. Strain, reserving mushroom broth. Set mushrooms aside.
This creamy pasta soup is packed with flavor. Top off each serving with Burrata and you’ve got yourself a delicious weeknight meal oozing with cheesy goodness.
Servings and Ingredients
|9 c. water|
|½ tsp. Hy-Vee salt|
|1 (8-oz.) pkg. sliced baby bella portabella mushrooms|
|1 ½ c. Hy-Vee farfalle bow ties pasta|
|1 (16-oz.) pkg. ground Italian style turkey sausage|
|2 tbsp. Gustare Vita white wine vinegar|
|2 tsp. That’s Smart! Italian seasoning|
|3 cloves garlic, chopped|
|1 (8-oz.) container Burrata cheese, undrained|
|2 tbsp. Hy-Vee corn starch|
|2 c. tightly packed baby spinach|
Things To Grab
- Large saucepan
- Large nonstick skillet
Return mushroom broth to the saucepan. Bring to a simmer over medium-high heat. Stir in bow tie pasta; cook for 10 to 12 minutes or until al dente.
Meanwhile, heat a large nonstick skillet over medium heat. Add sausage; cook for 6 to 8 minutes or until browned (165 degrees), stirring occasionally to break sausage into large crumbles. Add reserved mushrooms, vinegar, Italian seasoning and garlic; cook for an additional 3 to 4 minutes.
Remove Burrata cheese from its liquid; set cheese aside. Whisk corn starch into Burrata liquid in its container until smooth.
Add sausage mixture to broth mixture in large saucepan. Stir in corn starch mixture until combined. Stir in spinach. Cook over medium-low heat for 15 to 20 minutes or until slightly thickened, stirring frequently. Let stand 5 minutes.
To serve, divide soup into 4 serving bowls. Cut Burrata cheese into 4 pieces. Top each serving with a piece of Burrata.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 120mg
- Sodium: 1140mg
- Total Carbohydrates: 34g
- Protein: 33g