This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large soup pot, bring the chicken stock to a simmer.

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  • 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.

Nutrition Facts

818 calories; protein 24g 48% DV; carbohydrates 99.2g 32% DV; fat 36.6g 56% DV; cholesterol 59mg 20% DV; sodium 2094.1mg 84% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2014
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! Read More
(13)

Most helpful critical review

Rating: 3 stars
10/24/2014
Not terrible but way too bland for my taste. Next time I'll definitely saute an onion and garlic with the mushrooms. It also really needs additional seasoning than just salt and pepper. Upon tasting it I added marjoram and oregano which helped but it needed the onion and garlic and it was too late for that. Read More
(6)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2014
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! Read More
(13)
Rating: 3 stars
10/24/2014
Not terrible but way too bland for my taste. Next time I'll definitely saute an onion and garlic with the mushrooms. It also really needs additional seasoning than just salt and pepper. Upon tasting it I added marjoram and oregano which helped but it needed the onion and garlic and it was too late for that. Read More
(6)
Rating: 5 stars
05/01/2014
Wind is blowing icy rain and this was just perfect. Read More
(4)
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Rating: 4 stars
10/24/2014
Liked how easy this was to make. A simple & tasty comfort food. As others have recommended; I agree sautéing an onion and adding herbs. My husband is not a soup kind of guy- but intentionally asked me to save this recipe! It's a keeper! Read More
(3)
Rating: 4 stars
12/09/2014
Gluten free elbows were not found in 2 of my local stores but gluten is not an issue with me so shells it was. I understand that boiling the sausage gives it the firmness to slice it but I have done that in the past in soups and ended up with spongy sausage so I chose to cut the sausage out of the casing roll it into mini meatballs and brown them in the skillet until I rendered enough fat to saute my mushrooms in. How can it get any easier than throwing the pasta in to boil for 4 minutes and then turning the stove off and letting it sit for 10 minutes?? Add some extra herbs/seasoning top with parm and you have yourself a winner here. Barilla beats all in the pasta world! Read More
(2)
Rating: 5 stars
05/01/2014
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. Read More
(1)
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Rating: 4 stars
12/27/2014
I used hot italian sausage for a little extra zing and added another can of beans per suggestion by another reviewer. Also added a little extra seasoning as some reviewers said it was bland. I was going to try adding some spinach as another reviewer did but forgot to buy it while I was at the store. I think it would add to the health value and color factor. I was unable to fing the gluten-free elbows so used some extra fiber shells. Over all this was good; I still felt like it was missing a little something. Read More
(1)
Rating: 5 stars
10/31/2014
Great recipe! Instead of mushrooms I added baby spinach during the 10 minute wait at the end. I had the golden tomatoes already so I used that instead. Added about 2 teaspoons of oregano too. I'm thinking maybe another can of beans would have been good too! Used the whole box of 1 lb cellentani pasta because I didn't want to store a small amount in my pantry. Got to try! Definitely sauté the garlic and rosemary in olive oil for flavor. Oh! And sprinkle parmasian cheese in the bowl before serving! A keeper! Sent my pics. Hope they post it! Read More
(1)
Rating: 5 stars
02/12/2015
Delicious and very easy to make:) Read More
(1)