Hearty Italian Chicken Sausage and Fusilli Soup with Parmesan Toasts

This comforting soup brings together the best of Italian flavors in one pot. Sweet chicken sausage, spiral fusilli pasta and a garden of vegetables simmer in a fragrant broth seasoned with garlic and Tuscan herbs. It’s the kind of meal that feels like a warm hug on a chilly evening.

To make it even more special, we’ve included crispy ciabatta toasts slathered with garlic-Parmesan butter. Perfect for dipping, they add a delightful crunch to every spoonful. Whether you’re feeding the family or just craving a hearty bowl, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and trim carrots, then cut into small cubes. Halve, peel and finely chop onion. Cut tomato into small cubes.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage, breaking up meat into small pieces. Cook, tossing occasionally, until it begins to brown, about 7 minutes.
3. Add another drizzle of olive oil to pot with sausage over medium-high heat, then stir in carrots, onion and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Stir into same pot tomato, Tuscan heat spice and ½ tsp garlic powder (save the rest for the next step). Cook, stirring, until fragrant, about 1 minute. Stir in 6 cups warm water and stock concentrates, scraping up any browned bits on bottom of pot. Stir in fusilli. Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until fusilli is al dente, about 10 minutes.
5. Place 3 TBSP butter in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 2 TBSP Parmesan, remaining garlic powder, a pinch of salt and chili flakes to taste (save the rest of the cheese for the next step). Split ciabattas in half and toast in a toaster or toaster oven until golden. Spread butter mixture onto cut side of ciabatta, then halve each on a diagonal.
6. Stir spinach into soup in pot and let wilt. Stir in ¼ cup Parmesan (1 packet- save the rest for garnish). Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan. Serve with ciabatta on the side for dipping. TIP: If you like it spicy, sprinkle more chili flakes onto the soup or ciabatta.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rotini or penne works well. Adjust cooking time according to package directions.

Can I make this soup vegetarian?

Absolutely! Omit the chicken sausage and use vegetable stock concentrate instead of chicken. Add extra vegetables like zucchini or bell peppers.

How do I store leftovers?

Store soup and ciabatta separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop, adding a splash of water if needed.