Dinner Details

Medium Prep time: 35-40 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
3.Meanwhile, add chicken/sausage mix, sauce, ½ tsp. of kosher salt, and 2 1/2 cups of water to a large pot. Bring to a boil, cover, and simmer on low for 30 min.
4.While soup is cooking, shape dough into a rectangle, no less than ½ inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
5.Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 5-8 min. or until tender.
6.To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

Medium Crock-Pot Instructions

CROCKPOT
Thaw in refrigerator.
1.Add chicken/sausage mix, sauce, 1/2 tsp. of kosher salt, and 2 1/2 cups of water to a crock pot. Stir to combine.
2.Cover and cook on low for 4-6 hours or high 2-3 hours.
3.Approximately, 30 minutes before soup is finished, preheat oven to 400°F.
4.Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
5.Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 30-45 min. or until tender.
6.Shape dough into a rectangle, no less than ½ inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
7.To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

Large Prep time: 35-40 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
3.Meanwhile, add chicken/sausage mix, sauce, 1 tsp. of kosher salt, and 5 cups of water to a large pot. Bring to a boil, cover, and simmer on low for 30 min.
4.While soup is cooking, shape dough into a rectangle, no less than ½ inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
5.Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 5-8 min. or until tender.
6.To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

Large Crock-Pot Instructions

CROCKPOT
Thaw in refrigerator.
1.Add chicken/sausage mix, sauce, 1 tsp. of kosher salt, and 5 cups of water to a crock pot. Stir to combine.
2.Cover and cook on low for 4-6 hours or high 2-3 hours.
3.Approximately, 30 minutes before soup is finished, preheat oven to 400°F.
4.Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
5.Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 30-45 min. or until tender.
6.Shape dough into a rectangle, no less than ½ inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
7.To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

Serving Suggestion

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