Italian Chicken Sausage and Veggie Soup for Dinner
with a Cavatappi Domani for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, we’re mixing up Italian flavors into a hearty soup loaded with chicken sausage, carrots, zucchini, and curly cavatappi. On the side, there’s toasted garlic-butter ciabatta for dunking. The next day, everything is magically transformed into a delicious pasta dish cloaked in a silky marinara sauce. Buon appetito!
The nutrient information for the Cavatappi Domani Lunch is as follows: Calories 560, Fat 24 g, Saturated Fat 8 g, Cholesterol 105 mg, Sodium 1750 mg, Carbs 53 g, Fiber 5 g, Sugar 12 g, and Protein 39 g. The nutrition facts panel below represents the nutrient values for the Italian Sausage and Vegetable Soup Dinner
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 unit
Carrots
1 unit
Yellow Onion
18 ounce
Italian Chicken Sausage
6 ounce
Cavatappi Pasta
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
14 ounce
Marinara Cup
1 teaspoon
Garlic Powder
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
½ cup
Italian Cheese Blend
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
2.5 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve, peel, and finely dice onion. Trim, peel, and dice carrot into ½-inch pieces.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Transfer half to a medium bowl, leaving remaining half in pan. Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
Add half the zucchini, half the onion, half the Tuscan Heat Spice, salt, and pepper to pan with sausage. Cook, stirring, until softened, 5-7 minutes. Add marinara sauce and reserved pasta cooking water. Bring to a boil, then reduce heat to low; simmer 10 minutes. Turn off heat. Stir in 3 cups cooked pasta (you’ll put the rest in the soup) and 1 TBSP butter. Season with salt and pepper. Turn off heat.
Heat a large drizzle of olive oil in pot used to cook pasta over medium-high heat. Add carrot, ¾ tsp garlic powder (you’ll use the rest for garlic toast), salt, and remaining zucchini, onion, and Tuscan Heat Spice. Cook, stirring, until veggies are softened, 5-7 minutes. Stir in reserved sausage, 2½ cups water (5 cups for 4 servings), and stock concentrates. Bring to a boil, then reduce heat to medium low and simmer 10 minutes. Stir in remaining cooked pasta and half the Italian cheese. Taste and season with salt and pepper.
In a small microwave-safe bowl, microwave 1½ TBSP butter until softened, about 10 seconds. Stir in remaining garlic powder and a pinch of salt and chili flakes (to taste). Halve ciabatta and toast in toaster oven until golden. Evenly spread with garlic butter. Divide soup between bowls. Top with remaining Italian cheese. Sprinkle with chili flakes if desired. Serve with garlic toast on the side.
Divide cavatappi domani between 2 reusable containers. Pack each with Parmesan. When ready to eat, microwave, stirring, until warmed through, about 3 minutes. Sprinkle pasta with Parmesan.
