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Italian Recipes
Italian Noodle Soup

Italian Noodle Soup

with Chicken Sausage, Fusilli Pasta, and Parmesan Toasts

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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.

Tags:Spicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Carrots

½ unit

Yellow Onion

1 unit

Roma Tomato

9 ounce

Italian Chicken Sausage Mix

½ tablespoon

Tuscan Heat Spice

½ teaspoon

Garlic Powder

2 unit

Chicken Stock Concentrate

6 ounce

Fusilli Pasta

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

1 unit

Ciabatta Bread

(ContainsWheat)

5 ounce

Spinach

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber5 g
Protein47 g
Cholesterol195 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim and peel carrot, then dice into small cubes. Halve, peel, and finely chop half the onion (save the rest for another use). 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 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 (use the rest of the spice as you like) to pot. Cook, stirring, until fragrant, about 1 minute. Stir in 3½ cups warm water and stock concentrates, scraping up any browned bits on bottom of pot. Stir in half the fusilli from package (use the rest as you like). Cover pot and bring to a boil, then immediately reduce heat to low. Simmer until fusilli is al dente, about 10 minutes.

5

Place 2 TBSP butter in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan, ¼ tsp garlic powder, chili flakes (to taste), and a pinch of salt (save the rest of the cheese for the next step; use the rest of the garlic powder as you like). Split ciabatta in half 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 into soup until wilted. Stir in 2 TBSP Parmesan. Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan. Serve with ciabatta on the side for dipping. TIP: If you like it spicy, sprinkle more chili flakes onto the soup or ciabatta