With Chicken Sausage, Gemelli Pasta, and Parmesan Toasts
Ingredients
- 6 oz Carrots
- 1 Yellow Onion
- 1 Roma Tomato
- 18 oz Italian Chicken Sausage Mix
- 1 tsp Garlic Powder
- 1 tbsp italian seasoning
- 6 oz gemelli pasta
- 1/2 cup grated Parmesan cheese
- 1 tsp Chili flakes
- 2 ciabatta breads
- 5 oz spinach
- 4 tubes chicken stock concentrate
- 3 tbsp butter
- 7 cups water
Steps
Preheat oven to 425
Wash and finely dice carrots, onion. Chop tomato slightly larger size
Brown sausage in pot 5-7 minutes with olive oil
Add onion and carrot, season with salt, cook for another 5-7 minutes
Add tomato, 1/2 tsp garlic powder, stir 1 minute
Stir in stock concentrates, 7 cups water, scraping any brown bits from bottom
Add gemelli pasta
Cover, bring to boil, then immediately reduce to simmer. Cook until pasta done, about 10, minuted
Meanwhile, soften butter and add 2 tbsp Parmesan, 1/2 tsp garlic powder, pinch of salt, pinch of chili flakes, stir
Half ciabatta. Spread butter spread on ciabatta. Bake in oven at 425 5-6 minuted
Finish soup by adding spinach and 1/4 cup Parmesan, stir until spinach wilted
Season with salt and pepper
Serve in bowls with extra Parmesan and chili flakes to top. Serve with toast on the side
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