• 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), a pinch of salt, and chili flakes to taste. • Halve ciabatta and toast until golden. Spread butter mixture onto cut sides, 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.