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 richly flavored broth. Infused with garlic and Italian herbs, every spoonful is like a warm hug from an Italian grandmother.

Topped with crispy ciabatta toasts slathered in garlic-Parmesan butter, this dish is perfect for a cozy night in. It’s a complete meal in a bowl that will transport you straight to the old country.

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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 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 in the next step).
3. Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion and a big 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 (use the rest as you like) and ¼ tsp garlic powder (½ tsp for 4 servings) to pot. (You’ll use more garlic powder in the next step.) Cook, stirring, until fragrant, 1 minute. Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. Add half the farfalle (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
5. Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10 seconds (do not melt). Stir in 1 TBSP Parmesan, ¼ tsp garlic powder (use 2 TBSP Parmesan and remaining garlic powder for 4), a pinch of salt and chili flakes to taste. Halve ciabatta and toast until golden. Spread butter mixture onto cut sides, then halve on a diagonal.
6. Stir spinach and 2 TBSP Parmesan (4 TBSP for 4 servings) into soup until spinach is wilted. Season with plenty of 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 or shells works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store soup and toasts separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop, adding a splash of water if needed.

Can I make this soup vegetarian?

Absolutely! Omit the chicken sausage and use vegetable stock concentrate. Add extra vegetables like zucchini or bell peppers for heartiness.