Hearty Italian Noodle Soup with Chicken Sausage and Parmesan Toasts

Warm your soul with this hearty Italian noodle soup, a comforting one-pot meal that brings together tender chicken sausage, al dente penne pasta and a medley of fresh vegetables in a richly seasoned broth. The addition of Parmesan toasts takes it over the top, offering a crunchy, cheesy companion for dunking.

This recipe is perfect for busy weeknights when you crave something nourishing and delicious without spending hours in the kitchen. With simple ingredients and easy steps, you can have a steaming bowl of homemade soup on the table in just 35 minutes.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10 minutes. Drain and set aside.
2. While pasta cooks, heat a drizzle of oil in a large pot over medium-high heat. Add Italian chicken sausage mix and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Remove sausage from pot and set aside.
3. In the same pot, add a bit more oil if needed. Add diced onion and carrot and cook until softened, about 3-4 minutes. Stir in garlic powder, Italian seasoning and chili flakes and cook for 1 minute until fragrant.
4. Add diced tomato and cook for 2 minutes. Pour in 4 cups of water and stir in chicken stock concentrate until dissolved. Bring to a simmer.
5. Return cooked sausage to the pot. Add spinach and stir until wilted, about 2 minutes. Season with salt and black pepper to taste.
6. Preheat oven to 400°F (200°C). Slice ciabatta in half lengthwise, then cut each half into 4 pieces. Place on a baking sheet, sprinkle with Parmesan cheese and toast until golden and crispy, about 5-7 minutes.
7. Divide the cooked penne among bowls, ladle soup over top and serve with Parmesan toasts on the side.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water if needed. Cook the pasta separately and add it just before serving to prevent it from becoming mushy.

Can I use a different type of sausage?

Absolutely! Italian chicken sausage works great, but you can substitute with pork or turkey Italian sausage or even a plant-based sausage for a vegetarian version.

What can I serve instead of Parmesan toasts?

Garlic bread, crusty bread with butter or even croutons are excellent alternatives. You can also skip the bread and top the soup with extra Parmesan cheese.