Italian Noodle Soup
with Chicken Sausage, Farfalle Pasta & 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 Italian 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 farfalle pasta, 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.
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
3 ounce
Carrot
1 unit
Yellow Onion
1 unit
Roma Tomato
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
2 unit
Chicken Stock Concentrate
6 ounce
Farfalle Pasta
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
5 ounce
Baby Spinach
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Trim, peel, and cut carrot into a small dice. 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, 4-6 minutes (it’ll finish cooking in the next step).
• Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.
• Add tomato, half the Italian Seasoning (use the rest as you like), and ¼ tsp garlic powder (½ tsp for 4 servings) to pot. (You’ll use more garlic powder in the next step.) Cook, stirring, until fragrant, 1 minute. • Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. • Add half the farfalle (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10 seconds (do not melt). • Stir in 1 TBSP Parmesan, ¼ tsp garlic powder (use 2 TBSP Parmesan and remaining garlic powder for 4), a pinch of salt, and chili flakes to taste. • Halve ciabatta and toast until golden. Spread butter mixture onto cut sides, then halve on a diagonal.
• Stir spinach and 2 TBSP Parmesan (4 TBSP for 4 servings) into soup until spinach is wilted. Season with plenty of salt and pepper. • Divide soup between bowls; sprinkle with remaining Parmesan and a pinch of chili flakes if desired. Serve with toasts on the side for dipping.
