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Italian Noodle Soup Recipe | HelloFresh
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Brief Description
This is chicken noodle soup the way your Italian grandma would’ve made it. Naturally, there’s a soul-soothing broth flavored with garlic and Italian herbs. And it’s got all the veggies to make you strong, like carrot, tomato, and spinach. Although that old-world charm really shines through in the farfalle pasta, chicken sausage, and sprinkle of Parmesan cheese. If you want to claim this one as a generations-old family recipe, we’ll keep it a secret.
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Main Ingredient
Soup
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Category: Soups
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
https://www.hellofresh.com/recipes/italian-noodle-soup-5f737673404ccc15743d7202
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Tags:
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Notes:
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Posted By: kdeluz18
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Posted On: Dec 08, 2020
Number of Servings:
Ingredients:
- 3 - ounce carrot
- 1 - Yellow Onion
- 1 - Roma Tomato
- 9 ounces - Longhini Italian Chicken Sausage Mix
- 1 tablespoons - Italian Seasoning
- 1 teaspoons - Garlic Powder
- 2 - Chicken Stock Concentrate
- 6 ounces - Farfalle Pasta
- 1/4 cups - Parmesan Cheese
- 1 teaspoons - Chili Flakes
- 1 - Ciabatta Bread
- 5 ounces - Baby Spinach
- 2 - teaspoon
- 2 tablespoons - butter
Directions:
• Wash and dry all produce. • Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. Dice tomato.
• 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’ll finish cooking in the next step).
• 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.
• 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.
• 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), and a pinch of salt and chili flakes to taste. • Halve ciabatta and toast until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.
• 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.
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