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Chicken Sausage, Couscous & Kale Soup

Chicken Sausage, Couscous & Kale Soup

with Garlic Herb Ciabatta Toasts

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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, garlic-herb-butter-slathered ciabatta. Soup’s on!

Tags:One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 ounce


4 ounce


9 ounce

Italian Chicken Sausage Mix

2 unit

Chicken Stock Concentrate

1 unit

Ciabatta Bread

(ContainsSoy, Wheat)

¼ cup

Parmesan Cheese


1 unit

Yellow Onion

1 clove


1 tablespoon

Italian Seasoning

½ cup

Israeli Couscous


2 tablespoon

Garlic Herb Butter


Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber5 g
Protein36 g
Cholesterol160 mg
Sodium2080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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• Wash and dry all 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 garlic herb butter onto cut sides, then slice each 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.