Italian Noodle Soup

With Chicken Sausage, Gemelli Pasta, and Parmesan Toasts

Ingredients

1. 6 oz Carrots
2. 1 Yellow Onion
3. 1 Roma Tomato
4. 18 oz Italian Chicken Sausage Mix
5. 1 tsp Garlic Powder
6. 1 tbsp italian seasoning
7. 6 oz gemelli pasta
8. 1/2 cup grated Parmesan cheese
9. 1 tsp Chili flakes
10. 2 ciabatta breads
11. 5 oz spinach
12. 4 tubes chicken stock concentrate
13. 3 tbsp butter
14. 7 cups water

Steps

1. Preheat oven to 425

2. Wash and finely dice carrots, onion. Chop tomato slightly larger size

3. Brown sausage in pot 5-7 minutes with olive oil

4. Add onion and carrot, season with salt, cook for another 5-7 minutes

5. Add tomato, 1/2 tsp garlic powder, stir 1 minute

6. Stir in stock concentrates, 7 cups water, scraping any brown bits from bottom

7. Add gemelli pasta

8. Cover, bring to boil, then immediately reduce to simmer. Cook until pasta done, about 10, minuted

9. Meanwhile, soften butter and add 2 tbsp Parmesan, 1/2 tsp garlic powder, pinch of salt, pinch of chili flakes, stir

10. Half ciabatta. Spread butter spread on ciabatta. Bake in oven at 425 5-6 minuted

11. Finish soup by adding spinach and 1/4 cup Parmesan, stir until spinach wilted

12. Season with salt and pepper

13. Serve in bowls with extra Parmesan and chili flakes to top. Serve with toast on the side

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