Hearty Italian Chicken Sausage and Fusilli Soup with Parmesan Ciabatta

This comforting soup brings together the best of Italian flavors in one bowl. Savory chicken sausage, sweet carrots and ripe tomatoes simmer in a fragrant broth seasoned with garlic and Tuscan herbs. Fusilli pasta adds a delightful twist, while fresh spinach brings a pop of color and nutrients.

The crowning glory? Crispy ciabatta bread slathered with garlic-Parmesan butter and toasted to golden perfection. Use it to soak up every last drop of the rich broth. It’s a complete meal that feels like a warm hug from an Italian grandmother.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Fusilli 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the carrot into small cubes. Halve, peel and finely chop half the onion (save the rest for another use). Dice the tomato.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the Italian chicken sausage and cook, breaking it into pieces, until browned, about 7 minutes.
3. Add another drizzle of olive oil to the pot with the sausage. Stir in the carrot, onion and a large pinch of salt. Cook, stirring occasionally, until just softened, about 5 minutes.
4. Add the diced tomato, ¼ teaspoon garlic powder and half the Tuscan heat spice (use the rest as you like). Cook, stirring, until fragrant, about 1 minute. Pour in 3½ cups warm water and the chicken stock concentrates, scraping up any browned bits from the bottom. Stir in half the fusilli pasta (use the rest as you like). Cover and bring to a boil, then reduce heat to low and simmer until the pasta is al dente, about 10 minutes.
5. Place 2 tablespoons butter in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 tablespoon Parmesan, ¼ teaspoon garlic powder, chili flakes to taste and a pinch of salt. Split the ciabatta in half and toast until golden. Spread the butter mixture onto the cut sides, then cut each half diagonally.
6. Stir the spinach into the soup until wilted. Stir in 2 tablespoons Parmesan. Season generously with salt and pepper. Ladle the soup into bowls, sprinkle with remaining Parmesan and serve with the ciabatta toasts for dipping. For extra heat, add more chili flakes.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey Italian sausage or even a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store the soup and ciabatta separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop and toast the bread again before serving.

Can I freeze this soup?

Yes, the soup freezes well for up to 2 months. Leave out the ciabatta and add fresh spinach when reheating for best texture.