Italian Noodle Soup

🥘 Ingredients

• Chicken Stock Concentrate
  4 unit
• Farfalle Pasta
  6 oz
• Italian Chicken Sausage Mix
  18 oz
• Italian seasoning
  1 tbsp
• Parmesan Cheese
  ½ cup
• butter
  3 tbsp
• carrot
  6 oz
• chili flakes
  1 tsp
• ciabatta bread
  2 unit
• garlic powder
  1 tsp
• olive oil
  2 tsp
• roma tomato
  1 unit
• salt
• spinach
  5 oz
• water
  3½ cup
• yellow onion
  1 unit

🍳 Cookware

• large pot
• small microwave-safe bowl

1. 

   1

   Wash and dry all produce. Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop yellow onion . Dice roma tomato .

   carrot: 6 oz, yellow onion: 1 unit, roma tomato: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add Italian Chicken Sausage Mix and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).

   olive oil: 2 tsp, Italian Chicken Sausage Mix: 18 oz
3. 

   3

   Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion, and a large pinch of salt . Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.

   salt
4. 

   4

   Add tomato, half the Italian seasoning (use the rest as you like), and ¼ tsp garlic powder (½ tsp for 4 servings; you’ll use more later) to pot. Cook, stirring, until fragrant, ⏱️ 1 minute . Stir in Chicken Stock Concentrate and water warm water (6 cups for 4), scraping up any browned bits from bottom of pot. Add half the Farfalle Pasta (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, ⏱️ 10 minutes .

   Italian seasoning: 1 tbsp, garlic powder: 1 tsp, Chicken Stock Concentrate: 4 unit, water: 3½ cup, Farfalle Pasta: 6 oz
5. 

   5

   Meanwhile, place 2 TBSP of the 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 Cheese (2 TBSP for 4; you’ll use the rest later), ¼ tsp garlic powder (use remaining garlic powder for 4), and a pinch of salt and chili flakes to taste. Halve ciabatta bread and toast until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.

   butter: 3 tbsp, Parmesan Cheese: ½ cup, salt, chili flakes: 1 tsp, ciabatta bread: 2 unit
6. 

   6

   Stir spinach and 2 TBSP of the Parmesan 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.

   spinach: 5 oz