Rustic Italian Chowder Recipe
- 1 pound ground hot or mild Italian sausage
- 3 cups water
- 3 cups 2% milk
- 1 (15 ounce) can cannellini beans, rinsed and drained
- In large saucepan or Dutch oven over medium-high heat, cook and crumble sausage and Onion Onion Seasoning until cooked through and no longer pink, about 6-8 minutes; drain off liquid.
- Add remaining ingredients. Stir to dissolve soup. Bring to a simmer (do not boil); reduce heat and simmer 10-15 minutes, stirring frequently.
Makes 6 servings. Serve with crusty dinner rolls.
Make ahead & freeze: Combine step 1 ingredients in a quart freezer bag. Place beans and Rustic Herb Seasoning in a quart freezer bag. Place both bags and unopened Cheddar Broccoli Soup Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.