Hearty Italian Chicken Sausage and Fusilli Soup with Parmesan Ciabatta

This comforting soup is like a warm hug from an Italian grandmother. A rich, herb-infused broth is loaded with tender chicken sausage, spiral fusilli pasta and plenty of vegetables. The secret to its deep flavor? A touch of Tuscan heat spice and garlic that meld into a truly satisfying meal.

What really sets this dish apart is the crispy Parmesan ciabatta toast on the side. Slathered with a garlic-chili butter and sprinkled with cheese, it’s perfect for dipping into the savory broth. Whether you’re fighting a cold or just craving something cozy, this soup delivers old-world charm in every spoonful.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

9 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

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

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and peel the carrot, then cut into small cubes. Halve, peel and finely chop the onion. Cut the tomato into small cubes.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the Italian chicken sausage, breaking it up into small pieces. Cook, tossing occasionally, until it begins to brown, 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. Stir in the tomato, 1/4 teaspoon garlic powder and half of the Tuscan heat spice (save the rest for another use). Cook, stirring, until fragrant, about 1 minute. Add 3.5 cups warm water and the chicken stock concentrates, scraping up any browned bits from the bottom. Stir in half of the fusilli pasta. Cover and bring to a boil, then reduce heat to low. Simmer until the pasta is al dente, about 10 minutes.
5. Meanwhile, place the butter in a small microwave-safe bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 tablespoon Parmesan, 1/4 teaspoon garlic powder, a pinch of salt and chili flakes to taste. 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 and let it wilt. Stir in the remaining Parmesan (about 2 tablespoons). Season generously with salt and pepper. Ladle the soup into bowls, sprinkle with any remaining Parmesan and serve with the ciabatta toasts on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this soup ahead of time?

Absolutely. The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

What can I use instead of Italian chicken sausage?

You can substitute with ground chicken or turkey seasoned with fennel, garlic and red pepper flakes. For a vegetarian version, use plant-based sausage or omit the meat and add extra vegetables.