with Cream and Potatoes
Meet our cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying, one-pot soup, with garlic bread for dipping.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Yellow Potato
350 g
Baby Spinach
56 g
Carrot
1 unit(s)
Garlic Puree
1 tbsp
Cream
56 mL
Chicken Broth Concentrate
2 unit(s)
Zesty Garlic Blend
1 tbsp
Chili Flakes
1 tsp
Cream Sauce Spice Blend
1 tbsp
Ciabatta Roll
1 unit(s)
Yellow Onion
1 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
Unsalted Butter
2 tbsp
Oil
1 tbsp
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut carrot into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach, if desired.
- Heat a large pot over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then potatoes, carrots, onions and half the Zesty Garlic Blend.
- Season with salt and pepper.
- Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer to a large bowl.
- Reduce heat to medium, then add sausage to the same pot.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with sausage.
- Cook, stirring often, until sausage is coated, 1 min.
- Add broth concentrate, potatoes, veggies and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer.
- Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach.
- Cook, stirring occasionally, until spinach wilts, 1-2 min.
- Season with salt and pepper. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)
- While soup simmers, halve ciabatta.
- Add remaining garlic puree and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Spread garlic oil onto cut sides of ciabatta.
- Add ciabatta directly to the middle rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
- Divide Italian sausage soup between bowls.
- Sprinkle chili flakes over top, to taste.
- Serve garlic ciabatta on the side for dipping.
900
kcal
Calories
50
g
Fat
21
g
Saturated Fat
83
g
Carbohydrate
12
g
Sugar
10
g
Dietary Fiber
31
g
Protein
145
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
