One-Pot Chicken Sausage & Kale Soup

🥘 Ingredients

• Israeli couscous
  2.5 oz
• Italian chicken sausage mix
  18 oz
• Italian seasoning
  1 tbsp
• Parmesan cheese
  ¼ cup
• butter
  1 tbsp
• carrot
  6 oz
• chicken stock concentrate
  4 unit
• ciabatta bread
  2 unit
• garlic
  2 clove
• garlic powder
  1 tsp
• kale
  4 oz
• olive oil
  1 tbsp
• pepper
• salt
• water
  3½ cup
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Bring butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop yellow onion . Remove and discard any large stems from kale . Peel and thinly slice garlic .

   butter: 1 tbsp, carrot: 6 oz, yellow onion: 1 unit, kale: 4 oz, garlic: 2 clove
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add Italian chicken sausage mix and cook, breaking up meat into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).

   olive oil: 1 tbsp, Italian chicken sausage mix: 18 oz
3. 

   3

   Add a large drizzle of olive oil to pot with sausage. Stir in carrot, onion, kale, and a big pinch of salt . Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.

   salt
4. 

   4

   Add garlic and half the Italian seasoning (all for 4 servings) to pot. Cook, stirring, until fragrant, 1 minute. Stir in chicken stock concentrate and water warm water, scraping up any browned bits from bottom of pot. Add half the Israeli couscous (all for 4 servings), then cover and bring to a boil. Once boiling, immediately reduce heat to low. Simmer until couscous is al dente, 7-9 minutes.

   Italian seasoning: 1 tbsp, chicken stock concentrate: 4 unit, water: 3½ cup, Israeli couscous: 2.5 oz
5. 

   5

   Meanwhile, halve and toast ciabatta bread . Spread cut sides of ciabatta with softened butter. (TIP: If butter is not yet softened, place in a small microwave-safe bowl; microwave until softened, 5-10 seconds.) Evenly sprinkle with garlic powder . Season with salt and pepper . Slice each ciabatta half on a diagonal to create triangles.

   ciabatta bread: 2 unit, garlic powder: 1 tsp, pepper
6. 

   6

   Stir half the Parmesan cheese into soup until melted. Season with plenty of salt and pepper. Divide soup between bowls and sprinkle with remaining Parmesan. Serve with garlic toasts on the side.

   Parmesan cheese: ¼ cup