Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

2. Step2

   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.

3. Step3

   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.

4. Step4

   Remove Burrata cheese from its liquid; set cheese aside. Whisk corn starch into Burrata liquid in its container until smooth.

5. Step5

   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.

6. Step6

   To serve, divide soup into 4 serving bowls. Cut Burrata cheese into 4 pieces. Top each serving with a piece of Burrata.