Recipe by Barilla
"This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day."
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1 (12 ounce) box
Barilla® Gluten Free Elbows
extra-virgin olive oil
4 (6 ounce) packages
Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices
1 (15 ounce) can
cannellini beans, drained
cherry tomatoes, halved
Salt and black pepper to taste
I made this soup twice and really like it, it is a quick and easy soup and makes plenty for left over’s. The first time I made it, I followed the recipe to the T. The second time, I added a chopped medium onion and used hot Italian sausage, came out great. Definitely follow the directions on cooking the gluten free pasta. The recipe calls for a 12 oz package of gluten free elbow mac, by mistake I picked up an 8 oz package from the store ( Barilla gluten free mac was not available in my store) and it turns out, this was plenty of macaroni in the soup for me. Definitely a keeper recipe!
This soup is so hearty and comforting! I would use low-sodium stock as you can always add salt but can't remove it! Sausage can also be left out but I thought it was a great addition.
Wind is blowing icy rain and this was just perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 329
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