Italian Noodle Soup

Name: Italian Noodle Soup With Chicken Sausage, Gemelli Pasta, and Parmesan Toasts
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Carrot; 1/2 Onion; 1 Tomato; 9 oz Italian Chicken Sausage; 1/2 tbsp Tuscan Heat Spice; 1/2 tsp Garlic Powder; 2 unit Chicken Stock Concentrate; 3 oz Pasta; 1/4 cup Parmesan Cheese; 1 tsp Red Pepper Flakes; 1 Bread; 5 oz Spinach; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Chicken Sausage, Gemelli 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

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Ingredients

Servings

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Peel and dice carrot 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, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until just softened, about 5 minutes.
4

Add tomato, ¼ tsp garlic powder, and half the Tuscan Heat Spice to pot (use the rest of the spice as you like). Cook, stirring, until fragrant, about 1 minute. Stir in stock concentrates and 3½ cups warm water (6 cups for 4 servings), scraping up any browned bits on bottom of pot. Add half the gemelli (all for 4 servings). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, about 10 minutes.
5

Meanwhile, place 2 TBSP butter in a small microwave-safe bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan, ¼ tsp garlic powder, a pinch of salt, and a pinch of chili flakes (save the rest of the cheese for the next step; use the rest of the garlic powder as you like). Halve ciabatta and toast in a toaster or toaster oven until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.
6

Stir spinach and 2 TBSP Parmesan into soup until spinach has melted. Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan and a pinch of remaining chili flakes if you like. Serve with toasts on the side for dipping.

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