• 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 1 ½ cups hot water (3 ½ 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; 1 ½ tsp for 4) and pepper.

• 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.