Gluten Free Elbows With Mixed Mushrooms And Italian Sausage Soup
Chicken cooked on the bone is both tender and delicious.
Recipe Summary 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.Ingredients | Chicken Chilli Balti Recipe1 (12 ounce) box Barilla® Gluten Free Elbows3 quarts chicken stock3 cloves garlic, minced4 tablespoons extra-virgin olive oil1 sprig rosemary4 (6 ounce) packages mixed mushrooms1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices1 (15 ounce) can cannellini beans, drained1 pint cherry tomatoes, halvedSalt and black pepper to taste1 tablespoon parsley, choppedDirectionsIn 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.Info | Chicken Chilli Balti Recipeprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Gluten Free Elbows With Mixed Mushrooms And Italian Sausage SoupTrusted Brands: Recipes and Tips, Barilla Gluten Free,