Italian Pumpkin and Kale Chicken Noodle Soup with Fontina Toast.
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (21)

Italian Pumpkin and Kale Chicken Noodle Soup with Fontina Toast.

NUTRITION · PER SERVING65M COOK
CAL 39%·PRO 95%
CARBS 78G40% OF CAL
7G FIBER63G OTHER8G TOTAL SUGAR
FAT 34G38% OF CAL
10G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian soup loaded with chicken, kale, pumpkin, pasta, and cheese with fresh herbs. Rich, warming, and satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 small sweet onion (diced)
  • 3 cloves garlic (minced or grated)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 2 sprigs fresh thyme
  • kosher salt + pepper (to taste)
  • 2 quarts low sodium chicken broth
  • 1 cups small pumpkin (peeled + cut into cubes (about 3 ))
  • 3 small skinless chicken thighs or breasts
  • 1/2 cup grated parmesan + the rind of the parmesan
  • 1-2 cups baby kale
  • zest + juice of 1 lemon
  • 1 pound short cut pasta
  • 2 tablespoons butter
  • 4 slices bread (sliced into 1/2 inch slices)
  • 4 tablespoons butter
  • 1 cup shredded fontina cheese
  • fresh chopped sage (for topping)
PREP
20M
SODIUM
1489MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.