Hearty Italian Chicken Sausage and Gemelli Pasta Soup with Parmesan Toasts

This comforting soup is like a hug in a bowl, inspired by classic Italian flavors. Tender chicken sausage, spiral gemelli pasta and a medley of vegetables swim in a fragrant broth seasoned with Tuscan herbs and garlic. It’s a complete meal that’s both hearty and nourishing.

The crowning glory? Crispy ciabatta toasts slathered with a garlic-Parmesan butter, perfect for dipping into the rich broth. Whether you’re fighting a cold or just craving something cozy, this soup delivers old-world charm with every spoonful.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 ounce Gemelli 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the carrot into small cubes. 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, about 7 minutes.
3. Add another drizzle of olive oil to the pot, then stir in the carrot, onion and a large pinch of salt. Cook, stirring occasionally, until just softened, about 5 minutes.
4. Add the tomato, ¼ tsp garlic powder and half the Tuscan Heat Spice 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. Add half the gemelli (all for 4 servings). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, about 10 minutes.
5. Meanwhile, place 2 tbsp butter in a small microwave-safe bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 tbsp Parmesan, ¼ tsp garlic powder, a pinch of salt and a pinch of chili flakes. Halve the ciabatta and toast until golden. Spread the butter mixture onto the cut sides of the ciabatta, then cut each half diagonally.
6. Stir the spinach and 2 tbsp Parmesan into the soup until the spinach wilts. Season generously with salt and pepper. Divide the soup among 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 pasta shape?

Yes, any short pasta like fusilli, rotini or farfalle works well in this soup.

How do I store leftovers?

Store the soup and toasts separately in airtight containers in the refrigerator for up to 3 days. The pasta will absorb liquid, so add a splash of broth when reheating.

Can I make this soup dairy-free?

Absolutely. Omit the Parmesan and use a dairy-free butter alternative for the toasts. Nutritional yeast can add a cheesy flavor.