One-Pot Italian Noodle Soup

Name: One-Pot Italian Noodle Soup with Chicken Sausage, Penne & Parmesan Toasts
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 oz Carrot; 1/4 cup Parmesan Cheese; 1 unit Ciabatta; 9 oz Italian Chicken Sausage Mix; 1 Onion; 5 oz Spinach; 2 unit Chicken Stock Concentrate; 6 oz Penne; 1 tbsp Italian Seasoning; 1 Tomato; 1 tsp Red Pepper Flakes; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp

with Chicken Sausage, Penne & 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 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 penne pasta, chicken sausage, and sprinkle of Parmesan cheese, not to mention a side of cheesy toast for dunking. 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

3 oz Carrot
1/4 cup Parmesan Cheese
1 unit Ciabatta
9 oz Italian Chicken Sausage Mix
1 Onion
5 oz Spinach
2 unit Chicken Stock Concentrate
6 oz Penne
1 tbsp Italian Seasoning
1 Tomato
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim, peel, and cut carrot into a small dice. 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, 4-6 minutes (it’ll finish cooking in the next step).
3

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.
4

Add tomato, half the Italian Seasoning (all for 4 servings), and ¼ tsp garlic powder (½ tsp for 4) 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 penne (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer, stirring occasionally, until pasta is al dente, 10 minutes.
5

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 (2 TBSP for 4; you’ll use the rest in the next step), ¼ tsp garlic powder (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.
6

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.

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