Italian Noodle Soup
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Italian Noodle Soup

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

3 ounce


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

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

5 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber6 g
Protein40 g
Cholesterol160 mg
Sodium1850 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.


Large Pot
Small Bowl



Wash and dry all produce. Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. Dice tomato.

Cook Sausage

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).

Cook Veggies

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.

Simmer Soup and Pasta

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.

Make Toasts

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.

Finish and Serve

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.