Hearty Italian Chicken Sausage and Farfalle Soup with Parmesan Toasts

This hearty soup combines tender chicken sausage, farfalle pasta and a medley of vegetables in a flavorful broth seasoned with Italian herbs. It’s a complete meal in a bowl, perfect for chilly evenings.

Toasted ciabatta bread slathered with Parmesan butter adds a delightful crunch – ideal for dipping into the savory broth. This recipe is simple to make and sure to become a family favorite.

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 Longhini 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 Baby 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 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 later).
3. Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion and a 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 and 1/4 teaspoon garlic powder to pot. Cook, stirring, until fragrant, 1 minute.
5. Stir in stock concentrates and 3.5 cups warm water, scraping up any browned bits from bottom of pot. Add half the farfalle. Cover and bring to a boil, then reduce heat to low. Simmer until pasta is al dente, about 10 minutes.
6. Meanwhile, place 2 tablespoons butter in a small microwave-safe bowl; microwave until just softened, about 10 seconds (do not melt). Stir in 1 tablespoon Parmesan, 1/4 teaspoon garlic powder and 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.
7. Stir spinach and 2 tablespoons Parmesan into soup until spinach is wilted. Season with 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 pasta shape?

Yes, any small pasta like ditalini, orzo or shells will work. Adjust cooking time according to package directions.

Can I make this soup ahead of time?

Absolutely. The soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a little water if needed. Prepare the Parmesan toasts just before serving for best texture.

Is there a dairy-free option?

To make dairy-free, use olive oil instead of butter and omit the Parmesan cheese or use a dairy-free alternative. The soup will still be flavorful.