One-Pot Italian Beef Soup
with Cream and Potatoes
Meet our cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying soup that's all made in one pot! What more could you want? Garlic bread? You've got it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
350 g
Yellow Potato
56 g
Baby Spinach
227 g
Mirepoix
1 tbsp
Garlic Puree
56 mL
Cream
(Contains Milk)
2 unit
Chicken Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.
Heat a large pot over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then potatoes, mirepoix and half the Zesty Garlic Blend. Season with salt and pepper. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer to a large bowl.
Reduce heat to medium, then add beef to the same pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with beef. Cook, stirring often, until beef is coated, 1 min. Add broth concentrates, potatoes, veggies and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer. Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach.Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)
While soup simmers, halve ciabatta. Add remaining garlic puree and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Spread garlic oil onto cut sides of ciabatta. Add ciabatta directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Divide Italian beef soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the sausage.**
