One-Pot Chicken Sausage & Kale Soup with Couscous & Garlic Ciabatta Toasts
No matter the weather, few things are more satisfying than a pot of hearty, soul-warming soup (aka the culinary equivalent of a cozy blanket). This one is chock-full of goodness—that is to say crumbled chicken sausage, aromatic veggies, tender couscous, and earthy curly kale. And because no good brothy bowl is complete without some bread for dunking, we’re also throwing in toasty, garlicky butter-slathered ciabatta. Soup’s on!
Prep: 35 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 3 oz carrot
- 4 oz kale
- 9 oz italian chicken sausage mix
- 2 chicken stock concentrates
- 1 ciabatta bread
- 3 tbsp parmesan cheese
- 1 yellow onion
- 1 garlic
- 1 tbsp italian seasoning
- 2.5 oz israeli couscous
- 1 tsp garlic powder
- 1 tbsp olive oil
- salt
- pepper
- 1 tbsp butter
- 6 oz carrot
- 4 oz kale
- 18 oz italian chicken sausage mix
- 4 chicken stock concentrates
- 2 ciabatta breads
- 3 tbsp parmesan cheese
- 1 yellow onion
- 2 garlics
- 1 tbsp italian seasoning
- 2.5 oz israeli couscous
- 1 tsp garlic powder
- 1 tbsp olive oil
- salt
- pepper
- 2 tbsp butter
Instructions
- • Bring 1 TBSP 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 onion.
Remove and discard any large stems
from kale. Peel and thinly slice garlic. - • 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 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. - • Add garlic and half the Italian
Seasoning (all for 4 servings) to pot.
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 couscous (all for 4), then
cover and bring to a boil. Once boiling,
immediately reduce heat to low.
Simmer until couscous is al dente,
7-9 minutes. - • Meanwhile, halve and toast ciabatta.
• 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. - • Stir half the Parmesan 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.
Chicken Sausage is fully cooked when internal temperature
reaches 165°.