Italian Noodle Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 429.7
- Total Fat: 14.0 g
- Cholesterol: 94.1 mg
- Sodium: 739.2 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 4.7 g
- Protein: 24.8 g
View full nutritional breakdown of Italian Noodle Soup calories by ingredient
Introduction
With Chicken sausage and farfalle pasta (Hello Fresh Recipe, modified) With Chicken sausage and farfalle pasta (Hello Fresh Recipe, modified)Number of Servings: 4
Ingredients
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4 serving Aidell's Italian Style Chicken Sausage
2 cup, chopped Carrots, raw
1 serving Tomatoes, Roma, Fresh, 1 Med
.25 cup Chicken stock, home-prepared
4 tbsp Parmesan Cheese, shredded
1 tsp Garlic powder
4 serving pasta, Barilla Farfalle pasta
1 tsp crushed red pepper flakes (by TORI7HARRISON)
2 cup Baby Spinach (raw)
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 (itll 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 garlic powder to pot. Cook, stirring, until fragrant, 1 minute. Stir in stock concentrates and 6 cups warm water, scraping up any browned bits from bottom of pot. Add the farfalle
Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
Stir spinach and 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.
Serving Size: 4
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 (itll 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 garlic powder to pot. Cook, stirring, until fragrant, 1 minute. Stir in stock concentrates and 6 cups warm water, scraping up any browned bits from bottom of pot. Add the farfalle
Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
Stir spinach and 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.
Serving Size: 4
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