Italian Noodle Soup
All In One Pot
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 farfalle pasta, 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.
3 ounce
Carrot
1 unit
Yellow Onion
1 unit
Roma Tomato
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
2 unit
Chicken Stock Concentrate
6 ounce
Farfalle Pasta
(ContainsWheat)¼ cup
Parmesan Cheese
(ContainsMilk)1 teaspoon
Chili Flakes
1 unit
Ciabatta Bread
(ContainsWheat, Soy)5 ounce
Spinach
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(ContainsMilk)Salt
Pepper
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Wash and dry all produce. Trim, peel, and cut carrot into a small dice. 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, 4-6 minutes (it’ll finish cooking in the next step).
Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.
Add tomato, half the Italian Seasoning (use the rest as you like), and ¼ tsp garlic powder (½ tsp for 4 servings; you’ll use more later) to pot. 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 farfalle (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
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 later), ¼ tsp garlic powder (use remaining garlic powder for 4), and a pinch of salt and chili flakes to taste. Halve ciabatta and toast until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.
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.