Gluten free Elbows with Mixed Mushrooms and Italian Sausage Soup

By pattynorman1947

Gluten free

Ingredients

• 1 box barilla gluten free elbows
• 3 quarts chicken stock (gluten free)
• 3 cloves garlic, minced
• 4 Tbsp extra virgin olive oil
• 1 sprig rosemary
• 4 (6 0z ) pkgs mixed mushrooms
• 1 lb italian sausage, boiled for 10 mins and cut into 1/3 inch slices (gluten free from Whole foods)
• 1 15 oz can cannelloni beans, drained
• 1 pint cherry tomatoes, halved
• salt and black pepper to taste
• 1 tbsp parsley, chopped

Preparation

Step 1

1. In a large soup pot, bring the chicken stock to a simmer

2. 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 sausage and sauté for 2 mins.

3. Add mushroom and sausage into broth, stir in beans, tomatoes and Barilla Gluten free elbows. Cook for half the recommended time on the box,

4. Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.