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Italian Noodle Soup

Italian Noodle Soup

With Chicken Sausage, Gemelli 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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ unit

Yellow Onion

1 unit

Roma Tomato

9 ounce

Italian Chicken Sausage

½ tablespoon

Tuscan Heat Spice

½ teaspoon

Garlic Powder

2 unit

Chicken Stock Concentrate

3 ounce

Gemelli Pasta


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

5 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber5 g
Protein47 g
Cholesterol195 mg
Sodium2110 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel and dice carrot into small cubes. 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, about 7 minutes.


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.


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.


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.


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.