Adjust rack to top position and preheat oven to 450 degrees.

Remove sausage* from casing if necessary; discard casing. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add sausage and half the Italian Seasoning (all for 4); cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup cold water until combined. Set aside.

To pot with sausage, add tomato paste. Cook, stirring occasionally, until combined, 30 seconds.

Increase heat to high. Stir in cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture, and 1½ cups hot water (3½ cups for 4 servings); bring to a boil. Cook, stirring occasionally, until thickened, 5 minutes. TIP: If soup seems too thick, stir in another ¼ cup water.

Remove pot from heat; stir in peas. Taste and season generously with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.

Swap in chicken sausage* for pork sausage.

While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the Italian cheese blend.

Bake on top rack until cheese melts, 4-6 minutes.

Divide soup between bowls; top with remaining Italian cheese blend. Serve with cheesy bread on the side.