Barilla® Gluten Free Elbows

with Mixed Mushrooms and Italian Sausage Soup

  • Prep
  • Cook
  • Skill


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


  1. 1
    In a large soup pot, bring the broth to a simmer
  2. 2
    Meanwhile, in a skillet, sauté garlic with olive oil and rosemary for one minute or until slightly yellow

  3. 3
    Add mushrooms and sauté until lightly browned
  4. 4
    Add mushrooms into broth, stir in sausage, beans, tomatoes and Barilla® Gluten Free Elbows
  5. 5
    Cook for half the recommended time on the box

  6. 6
    Let the soup rest for ten minutes before serving
  7. 7
    Garnish with parsley and olive oil drizzled on top

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