Quote:
Originally Posted by KCUnited
Pasta soup
Brown some hot Italian sausage - remove from pot
Add Mirepoix - cook down
Wine deglaze
Add Tomato paste
Add Garlic paste
Add Chicken broth
Add Red pepper flake
Add Gnocchi
Add Spinach
Add the sausage back in
Splash of heavy cream
Top with crispy prosciutto and parm reggiano
Serve with crusty bread
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Me:
How do you do your mirepoix? Mom used to prepare it in butter, and it always seemed like, since it's an Italian dish, that olive oil would have been the standard.