CREOLE PASTA SOUP
A spicy tomato based broth surrounds browned chicken, smoked sausage, pasta and a plethora of vegetables in this Creole Pasta Soup.
Prep Time: 20 minutes
Total Time: 40 minutes
1 Tbsp. Olive oil
1 lb. Chicken thighs, boneless, cubed
3 Celery, sliced
3 Carrots, sliced
1 Green pepper, diced
1 Onion, diced
4 cloves Garlic, minced
12 oz. Smoked sausage, sliced
15 oz. can Diced tomatoes, undrained
4 cups Chicken broth
2 cups Water
1 1/4 cups Robert Rothschild Farm White Wine Creole Sauce
2 cups Frozen okra
2 cups Pipe rogate pasta or pasta of choice
1 recipe Simple Sweet Cornbread, prepared
Heat olive oil in large, deep pot over medium heat. Season chicken with salt and pepper and add to pot and lightly brown on all sides. Add celery, carrots, green pepper, onion and garlic to pot. Cover and cook for five minutes, stirring occasionally. Add sausage, tomatoes, chicken broth, water, White Wine Creole Sauce and okra to pot and bring to a boil. Add pasta to pot and cook until al dente. Serve in bowls topped with cornbread croutons and drizzled with additional White Wine Creole Sauce, if desired.
Cut prepared cornbread into large cubes and place on a baking sheet lined with parchment paper or silicone mat. Bake at 375 degrees F for 5 minutes or until crisp on each side.
Recipe created by Melanie Bauer at, melaniemakes.com.