Hearty Italian Chicken Sausage and Farfalle Soup with Parmesan Toasts

Warm up with a bowl of this hearty Italian-inspired soup, loaded with tender chicken sausage, colorful vegetables and farfalle pasta. The rich broth is infused with garlic and Italian herbs, while a sprinkle of Parmesan and a side of buttery, cheesy toasts make every spoonful irresistible.

Perfect for a cozy dinner, this one-pot meal comes together quickly and is sure to become a family favorite. Serve it with the crispy Parmesan toasts for dipping and watch everyone come back for seconds.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Farfalle PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and cut carrot into a small dice. Halve, peel and finely chop onion. Dice tomato.
2. 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 will finish cooking in the next step).
3. 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.
4. 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 in the next step) 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.
5. 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; save the rest for serving), ¼ tsp garlic powder (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 of ciabatta, then halve on a diagonal.
6. 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.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any small pasta like ditalini, orzo or broken spaghetti will work. Adjust cooking time as needed.

Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed. The toasts are best made fresh.

Is there a substitute for ciabatta bread?

Any crusty bread like French baguette or sourdough works well for the toasts.