One-Pot Italian Beef & Tomato Soup
with Kale, Pearled Couscous & Garlic Bread
- Wheat
- Soy
- Milk
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that is to say carrots, onion, crushed tomatoes, a bevvy of Italian herbs and spices, chewy couscous, and tender kale. And because no good brothy bowl is complete without something delicious for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!
Ingredients
1 unit
Yellow Onion
6 ounce
Carrots
1 clove
Garlic
4 ounce
Kale
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
3 unit
Veggie Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
10 ounce
Ground Beef
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into 1⁄4-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.
Once veggies have cooked for 2-3 minutes, add beef or sausage; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through and veggies are slightly softened, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
• Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale is wilted, 8-10 minutes. Taste and season generously with salt and pepper.
• While soup cooks, halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this delicious soup, perfect for cooler weather. Some found it needed more seasoning for depth.
- Ease of prep: While most enjoyed it, a few noted it took longer to prepare than the recipe stated.
- Suggestions: Consider adding extra broth for a soupier consistency. The garlic bread was a hit — don't skip it! 🍞
- Portions: Generous servings; some were able to freeze leftovers or get multiple meals from the recipe.
Reviews from our home cooks
We LOVED this wonderful soup - it was just perfect for the recent snap of cooler fall weather in the Midwest. I can't wait to make it again and for that matter - all year long!
Very good, but cooking times are way off. Kale should be added sooner.
Very good soup recipe. Had to add another cup of broth. Froze 1 quart of soup and made 2 meals of the rest.
Excellent. Made enough for lunch leftovers! Wish there was more garlic bread, but I'll order an extra next time
Great soup and hardy! You don't really need to garlic bread.
More spicy than I expected- the kids didn't like it
Could maybe use more liquid and include the recipe adjustment
So very delicious. Could of used a little more vegetables.
Even my picky husband liked this one. It's like an upgraded Olive Garden minestrone. So good.
