Barilla® Gluten Free Elbows
with Mixed Mushrooms and Italian Sausage Soup
Ratings
- Prep
- Cook
- Skill
- Accomplished
- Diet
- Gluten Free
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Ingredients 6 Servings
Ingredients for 6 people
- 1 box Barilla® Gluten Free Elbows
- 4 Packages (24oz) Mixed Mushrooms
- 4 Tbsp Extra Virgin Olive Oil
- 3 cloves Garlic minced
- 1 pint Cherry Tomatoes halved
- 3 quarts Chicken Stock
- 1 lb Italian Sausage boiled for 10 minutes and cut in 1/3 inch slices
- 1 sprig Rosemary
- 1 can Cannellini Beans drained
- Salt and Black Pepper to taste
- 1 Tbsp Parsley chopped
Instructions
- In a large soup pot, bring the broth to a simmer
-
Meanwhile, in a skillet, sauté garlic with olive oil and rosemary for one minute or until slightly yellow
- Add mushrooms and sauté until lightly browned
- Add mushrooms into broth, stir in sausage, beans, tomatoes and Barilla® Gluten Free Elbows
-
Cook for half the recommended time on the box
- Let the soup rest for ten minutes before serving
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Garnish with parsley and olive oil drizzled on top
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