Gluten Free Elbows With Mixed Mushrooms And Italian Sausage Soup Recipes

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GLUTEN FREE ELBOWS WITH MIXED MUSHROOMS AND ITALIAN SAUSAGE SOUP



Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup image

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

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Time 45m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Elbows
3 quarts chicken stock
3 cloves garlic, minced
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 pint cherry tomatoes, halved
Salt and black pepper to taste
1 tablespoon parsley, chopped

Steps:

  • In a large soup pot, bring the chicken stock to a simmer.
  • 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.
  • Add mushrooms and sausage into broth; stir in 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. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 99.2 g, Cholesterol 59 mg, Fat 36.6 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 2094.1 mg, Sugar 3.8 g

GLUTEN FREE ELBOWS WITH MIXED MUSHROOMS AND ITALIAN SAUSAGE SOUP



Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup image

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

Provided by Barilla

Categories     Barilla Gluten Free

Time 45m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Elbows
3 quarts chicken stock
3 cloves garlic, minced
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 pint cherry tomatoes, halved
Salt and black pepper to taste
1 tablespoon parsley, chopped

Steps:

  • In a large soup pot, bring the chicken stock to a simmer.
  • 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.
  • Add mushrooms and sausage into broth; stir in 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. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 99.2 g, Cholesterol 59 mg, Fat 36.6 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 2094.1 mg, Sugar 3.8 g

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