SimplyEJV Italian Noodle Soup

Ingredients:

• 2 Medium Carrots
• 1 Large Yellow Onion
• 1 Large Roma Tomato
• Italian Chicken Sausage Mix
• 1 Tbsp Italian Seasoning
• 1 Tsp Garlic Powder
• 4 Tbsp Chicken Stock Concentrate
• Farfalle Pasta
• ¼ Cup Parmesan Cheese
• 1 Tsp Chili Flakes
• 1 Ciabatta Roll
• Baby Spinach
• 1 32oz. Carton College Inn Chicken Broth

 

Steps:

1. Wash and dry all produce.  Trim, peel, and cut the carrots into small dice.  Halve, peel, and finely chop the onion.  Dice tomato.
2. Heat a drizzle of olive oil in a large pot over medium-high heat.  Add sausage and cook, breaking meat into pieces, until browned, 4-6 minutes – it finishes cooking in the next step.
3. Add another drizzle of olive oil to the 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.
4. Add tomato, half the Italian Seasoning, and ¼ tsp garlic powder to pot.  Cook, stirring until fragrant, about 1 minute.  Stir in stock concentrates and 3 ½ cups warm water, scraping up any browned bits from the bottom of the pot.  Add all the farfalle.  Cover and bring to boil, then immediately reduce heat to low.  Simmer until pasta is al dente, 10 minutes.
5. Remove from heat and let sit for 1 hour.
6. Stir in the entire carton of College Inn Chicken Broth slowly.  Let simmer for 10 minutes.
7. Meanwhile, halve ciabatta and butter (I used Land O Lakes Garlic and Herb butter).  Sprinkle some of the remaining Italian Seasoning on ciabatta and spread.  Toast in broiler until golden.
8. Stir in spinach and 2 tbsp of Parmesan into soup until spinach is wilted.  Season with salt and pepper.
9. Serve and sprinkle with chili flakes and parmesan.