Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
818 Calories

Recipe Instructions

Step 1
In a large soup pot, bring the chicken stock to a simmer.
Step 2
Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes.
Step 3
Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla® Gluten Free Elbows. Cook for half the recommended time on the box.
Step 4
Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.
Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup
Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup
Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup
Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

Ingredients

  • 3 cloves garlic, minced
  • salt and black pepper to taste
  • 1 pint cherry tomatoes, halved
  • 3 quarts chicken stock
  • 1 (12 ounce) box Barilla® Gluten Free Elbows
  • 4 tablespoons extra-virgin olive oil
  • 1 sprig rosemary
  • 4 (6 ounce) packages mixed mushrooms
  • 1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices
  • 1 (15 ounce) can cannellini beans, drained
  • 1 tablespoon parsley, chopped

Categories

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