Hearty Italian Chicken Sausage and Fusilli Soup with Parmesan Toasts

This comforting Italian-inspired soup is like a warm hug in a bowl. Tender chicken sausage, al dente fusilli pasta and a medley of carrots, tomatoes and spinach swim in a savory broth infused with garlic and Tuscan herbs. It’s a hearty, nourishing meal that comes together in one pot-perfect for busy weeknights.

To take it over the top, we’ve included crispy ciabatta toasts slathered with garlic-Parmesan butter. Dip them into the soup or enjoy them on the side. This recipe is sure to become a family favorite and no one will guess it’s so simple to make.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

18 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and trim carrots, then dice into small cubes. 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, 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. Add tomato, Tuscan Heat Spice and 1/2 tsp garlic powder (save the rest for the next step) to pot. 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, chili flakes (to taste) and a pinch of salt (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 sides of ciabattas, then halve each on a diagonal.
6. Stir spinach into soup until wilted. Stir in 1/4 cup Parmesan (save the rest for garnish). Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan. Serve with ciabattas on the side for dipping. (Tip: If you like it spicy, sprinkle more chili flakes onto the soup or ciabattas.)

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Is there a substitute for chicken sausage?

You can use Italian pork sausage or a plant-based sausage alternative. Just cook thoroughly.

Can I make this soup ahead of time?

Absolutely! Prepare the soup without the pasta, then cook the pasta separately and add it when reheating to keep it from getting mushy.