• 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°.***