Lunch Recipe

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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 818 calories; protein 24g; carbohydrates 99.2g; fat 36.6g; cholesterol 59mg; sodium 2094.1mg.

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