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.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Time 45m
Yield 6
Number Of Ingredients 11
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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