One-Pot Chicken Sausage & Kale Soup
with Couscous & Garlic Ciabatta Toasts
- Soy
- Wheat
- Milk
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, springy couscous, and tender 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!
Ingredients
3 ounce
Carrot
4 ounce
Kale
9 ounce
Italian Chicken Sausage Mix
2 unit
Chicken Stock Concentrate
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 unit
Yellow Onion
1 clove
Garlic
1 tablespoon
Italian Seasoning
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the hearty, flavorful soup; some found it a bit spicy or bland and added extra seasoning 🍲.
- Ease of prep: Quick and easy to make in one pot, though a few noted longer prep time for chopping vegetables.
- Suggestions: Consider adding beans, heavy cream, or extra broth; some preferred spinach over kale or chicken over sausage.
- Leftovers: Makes generous portions with tasty leftovers; some found it even better the next day.
- Bread: The garlic ciabatta toasts were a hit for dipping, though a few received stale or missing bread.
