One-Pot Italian Vegetable & Chicken Soup
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One-Pot Italian Vegetable & Chicken Soup

One-Pot Italian Vegetable & Chicken Soup

with Kale, Israeli Couscous & Garlic Bread

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’s to say carrots, onion, crushed tomatoes, a bevy 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!


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

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

6 ounce


1 clove


4 ounce


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


(Contains Soy, Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

10 ounce

Chicken Cutlets

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1270 kcal
Fat57 g
Saturated Fat8 g
Carbohydrate140 g
Sugar20 g
Dietary Fiber14 g
Protein51 g
Cholesterol105 mg
Sodium1440 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.


Paper Towel
Large Pot
Small Bowl



• Wash and dry produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken or beef* and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies

• 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.

Use pot used for chicken or beef here.

Start Soup

• 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.

Finish Soup

• 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.

Once kale is wilted, stir in chicken or beef.

Make Garlic Bread

• 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.

Chicken is fully cooked when internal temperature reaches 165°.