Italian Noodle Soup

Italian Noodle Soup

with Chicken Sausage, Farfalle Pasta & 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 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.

Tags:One Pan

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

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
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


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

5 ounce

Baby Spinach

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber7 g
Protein40 g
Cholesterol155 mg
Sodium2100 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. • 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 big 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) to pot. (You’ll use more garlic powder in the next step.) 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, ¼ tsp garlic powder (use 2 TBSP Parmesan and remaining garlic powder for 4), a pinch of salt, and chili flakes to taste. • Halve ciabatta and toast until golden. Spread butter mixture onto cut sides, 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.