Hearty Italian Chicken Sausage and Gemelli Pasta Soup with Parmesan Toasts

This hearty soup brings together Italian chicken sausage, tender gemelli pasta and a medley of vegetables in a richly flavored broth. It’s the kind of meal that fills your kitchen with an irresistible aroma and warms you from the inside out.

The star of the show is the crispy Parmesan toasts, perfect for dipping into the savory soup. With a hint of spice from chili flakes and the earthy notes of Tuscan herbs, this recipe is a comforting twist on classic chicken noodle soup.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

18 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

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 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 carrots 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 Italian chicken sausage and cook, breaking it up into pieces, until browned, about 7 minutes.
3. Add another drizzle of olive oil to the pot with the sausage. Stir in the carrots, onion and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Add the diced tomato, Tuscan Heat Spice and ½ teaspoon garlic powder (reserve the rest). Cook, stirring, until fragrant, about 1 minute. Pour in 6 cups warm water and the chicken stock concentrates, scraping up any browned bits from the bottom. Stir in the gemelli pasta. Cover the pot and bring to a boil, then reduce heat to low. Simmer, covered, until the pasta is al dente, about 10 minutes.
5. Place 3 tablespoons butter in a small microwave-safe bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 2 tablespoons Parmesan, the remaining garlic powder, chili flakes (to taste) and a pinch of salt. Split the ciabatta rolls 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 until wilted. Stir in ¼ cup Parmesan. Season generously with salt and pepper. Ladle the soup into bowls, sprinkle with remaining Parmesan and serve with the Parmesan toasts on the side for dipping. For extra heat, add more chili flakes.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute gemelli with other short pasta like fusilli, rotini or penne. 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 splash of water or broth if needed. The toasts are best made fresh.

Is there a vegetarian version?

You can omit the chicken sausage and use vegetable stock concentrate instead of chicken. Add extra vegetables like zucchini or bell peppers for heartiness.