Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

By Barilla

4.36 / 5

15min

30min

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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