Hearty Italian Sausage and Farfalle Soup with Parmesan Toasts

This comforting soup brings together tender chicken sausage, farfalle pasta and a medley of vegetables in a savory broth infused with Italian herbs. It’s a complete meal in a bowl, perfect for chilly evenings.

Toasted ciabatta slathered with garlic-Parmesan butter adds a delightful crunch, making every spoonful even more satisfying. Serve it as a main course with the toasts on the side for dipping.

Log in to save recipes and build weekly shopping lists.

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 dice the carrot into small pieces. Halve, peel and finely chop the onion. Dice the tomato.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
3. Add another drizzle of olive oil to the pot with the sausage, then stir in the carrot, onion and a large pinch of salt. Cook, stirring occasionally, until the vegetables are just softened and the sausage is cooked through, 5-7 minutes.
4. Add the tomato, half the Italian seasoning (use the rest as you like) and ¼ teaspoon garlic powder (½ teaspoon for 4 servings; you’ll use more later) to the pot. Cook, stirring, until fragrant, about 1 minute. Stir in the stock concentrates and 3½ cups warm water (6 cups for 4 servings), scraping up any browned bits from the bottom of the pot. Add half the farfalle (all for 4 servings). Cover and bring to a boil, then immediately reduce the heat to low. Simmer until the pasta is al dente, about 10 minutes.
5. Meanwhile, place 2 tablespoons butter (3 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until just softened, about 10 seconds (do not melt). Stir in 1 tablespoon Parmesan (2 tablespoons for 4 servings; you’ll use the rest later), ¼ teaspoon garlic powder (use remaining garlic powder for 4 servings) and a pinch of salt and chili flakes to taste. Halve the ciabatta and toast until golden. Spread the butter mixture onto the cut sides of the ciabatta, then halve on a diagonal.
6. Stir the spinach and 2 tablespoons Parmesan (4 tablespoons for 4 servings) into the soup until the spinach is wilted. Season with plenty of salt and pepper. Divide the soup between bowls; sprinkle with remaining Parmesan and a pinch of chili flakes if desired. Serve with the toasts on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute farfalle with any small pasta like ditalini, orzo or broken spaghetti. 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 or broth if it thickens.

Is there a vegetarian version?

You can omit the chicken sausage and use vegetable stock concentrate instead. Add extra vegetables like zucchini or bell peppers for heartiness.