Creamy Tomato Soup with Chicken

• 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.