Creamy Tomato Soup with Chicken
plus Peas & Cheesy Bread
Have you ever had penne alla vodka and loved the sauce so much you wanted to drink it up with a straw? No? Just us? Well, that’s kind of what this creamy tomato soup is like. It’s got the added bonus of Italian sausage, bright pops of peas, and Italian seasoning to make it extra zesty. There’s also a cheesy, crusty baguette to round out the meal. All this in 20 minutes? It’s not just supper, it’s souper!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Breast Strips
1 tablespoon
Italian Seasoning
2 tablespoon
Cornstarch
1.5 ounce
Tomato Paste
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
1 unit
Mushroom Stock Concentrate
4 ounce
Peas
1 unit
Demi-Baguette
(Contains Soy, Wheat)
½ cup
Italian Cheese Blend
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; that makes it easy to pull away the 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.
Pat chicken dry with paper towels and season with salt and pepper. Swap in chicken or chicken sausage for pork sausage.
• While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup cold water until combined. Set aside. • Add tomato paste to pot with sausage. 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.
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
