Italian Noodle Soup
with Chicken Sausage, Fusilli Pasta, and Parmesan Toasts
This is chicken noodle soup the way your Italian grandma would’ve made it. Naturally, there’s a soul-soothing broth flavored with garlic and Tuscan herbs. And it’s got all the veggies to make you strong, like carrot, tomato, and spinach. Although that old-world charm really shines through in the fusilli pasta spirals, sweet chicken sausage, and sprinkle of Parmesan cheese. If you want to claim this one as a generations-old family recipe, we’ll keep it a secret.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Carrots
1 unit
Yellow Onion
1 unit
Roma Tomato
18 ounce
Italian Chicken Sausage
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
4 unit
Chicken Stock Concentrate
6 ounce
Fusilli Pasta
(Contains Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
2 unit
Ciabatta Roll
(Contains Soy, Wheat)
5 ounce
Spinach
Not included in your delivery
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel and trim carrots, then dice into small cubes. Halve, peel, and finely chop onion. Dice tomato.
Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage, and cook, breaking up meat into pieces, until browned, about 7 minutes.
Add another drizzle of olive oil to pot with sausage over mediumhigh heat, then stir in carrots, onion, and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.
Add tomato, Tuscan Heat Spice, and ½ tsp garlic powder (save the rest for the next step) to pot. Cook, stirring, until fragrant, about 1 minute. Stir in 6 cups warm water and stock concentrates, scraping up any browned bits on bottom of pot. Stir in fusilli. Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until fusilli is al dente, about 10 minutes
Place 3 TBSP butter in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 2 TBSP Parmesan, remaining garlic powder, chili flakes (to taste), and a pinch of salt (save the rest of the cheese for the next step). Split ciabattas in half and toast in a toaster or toaster oven until golden. Spread butter mixture onto cut sides of ciabattas, then halve each on a diagonal.
Stir spinach into soup until wilted. Stir in ¼ cup Parmesan (1 packet—save the rest for garnish). Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan. Serve with ciabattas on the side for dipping. (TIP: If you like it spicy, sprinkle more chili flakes onto the soup or ciabattas.)
