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

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

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.