Italian Noodle Soup

Name: Italian Noodle Soup with Chicken Sausage, Fusilli Pasta, and Parmesan Toasts
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Carrot; 1 Onion; 1 Tomato; 18 oz Italian Chicken Sausage; 1 tbsp Tuscan Heat Spice; 1 tsp Garlic Powder; 4 unit Chicken Stock Concentrate; 6 oz Pasta; 1/2 cup Parmesan Cheese; 1 tsp Red Pepper Flakes; 2 unit Ciabatta; 5 oz Spinach; 2 tsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper

with Chicken Sausage, Fusilli Pasta, and Parmesan Toasts

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Carrot
1 Onion
1 Tomato
18 oz Italian Chicken Sausage
1 tbsp Tuscan Heat Spice
1 tsp Garlic Powder
4 unit Chicken Stock Concentrate
6 oz Pasta
1/2 cup Parmesan Cheese
1 tsp Red Pepper Flakes
2 unit Ciabatta
5 oz Spinach
2 tsp Olive Oil
3 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Peel and trim carrots, then dice into small cubes. Halve, peel, and finely chop onion. Dice tomato.
2

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.
3

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.
4

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
5

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.
6

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.)

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.