DIRECTIONS

1. Cook the Onions and Celery in a sauté pan with a little bit of Olive Oil.
2. Once the Vegetables are tender, remove from heat and set aside.
3. In a stock pot, bring the Chicken Stock, Garlic, Spices to a simmer.
4. Once the mixture has heated, add the cooked vegetables, Stancato’s Marinara & Rosa Maria.
5. Continue to heat the soup until it reaches 165 degrees.
6. Turn off the flame and add the cream.