Vegetable & Chicken Sausage Soup
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Vegetable & Chicken Sausage Soup

Vegetable & Chicken Sausage Soup

with Kale, Farro & 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

¾ cup


(Contains Wheat)

1 teaspoon

Garlic Powder

1 unit


(Contains Soy, Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

9 ounce

Italian Chicken Sausage Mix

Not included in your delivery



2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1100 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate127 g
Sugar28 g
Dietary Fiber13 g
Protein46 g
Cholesterol165 mg
Sodium2330 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.


Medium Pot
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.

Cook Farro

• Place farro and 3½ cups water (6 cups for 4 servings) in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes. Drain farro if necessary.

While farro cooks, 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 sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Start Soup

• Meanwhile, 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. • Stir Italian Seasoning and garlic into pot with veggies. Cook, stirring, 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.

Use pot used for chicken or sausage here.

Finish Soup

• Once carrots are just softened, stir in kale. Cook until kale is wilted, 8-10 minutes. • Stir cooked farro into pot. Taste and season generously with salt and pepper.

Once kale is wilted, stir in chicken or sausage.

Make Garlic Bread

• 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 Sausage is fully cooked when internal temperature reaches 165°.