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.
Italian Chicken Sausage Mix
Chicken Stock Concentrate
Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and dice carrot into small pieces. Halve, peel, and finely chop onion. Dice tomato.
(JESSICA’S TIP: Skip this step—wet hands, form sausage into ½-inch balls, and set aside until step 4.) 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 and cooked through, 5-7 minutes.
Add another drizzle of olive oil to pot; stir in carrot, onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 5-7 minutes.
Add tomato, ¼ tsp garlic powder (½ tsp for 4 servings), and half the Italian Seasoning (use the rest of the spice as you like) to pot. Cook, stirring, until fragrant, 30 seconds to 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 gemelli (all for 4). (JESSICA’S TIP: Stir in sausage meatballs now.) Cover, bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente (and meatballs are cooked through), 10 minutes.
Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, about 10 seconds. Stir in 1 TBSP Parmesan (2 TBSP for 4), ¼ tsp garlic powder (use remaining garlic powder for 4), a pinch of salt, and a pinch of chili flakes. Halve ciabatta and spread with garlic butter; place cut sides up on a baking sheet. Toast in oven until golden and crispy, 4-5 minutes, then halve on a diagonal.
Stir spinach and 2 TBSP Parmesan (¼ cup for 4 servings) into soup until spinach has wilted. Season with plenty of salt and pepper. Divide soup between bowls. Sprinkle with remaining Parmesan and a pinch of remaining chili flakes if you like. Serve with toasts on the side.