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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!

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Easy Cleanup Seasonal dinners
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

  1. • 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.
  2. • 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).
  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.
  4. • 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.
  5. • 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.
  6. • 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°.