One-Pot Italian Sausage Soup
with Cream and Potatoes
A cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying soup... made all in one pot! What more could you want? Garlic-Bread? You've got it!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
360 g
Yellow Potato
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Chili Flakes
227 g
Mirepoix
113 g
Baby Spinach
1 tbsp
Garlic Puree
56 g
Cream
(Contains Milk)
2 unit
Chicken Broth Concentrate
1 tbsp
Italian Seasoning
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
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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 butter (dbl for 4 ppl), then mirepoix, potatoes and half the Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until potatoes and mirepoix soften slightly, 4-5 min. Transfer potatoes and mirepoix to a large bowl.
Reduce heat to medium, then add sausage to the pot. Cook, breaking up sausage into bite-sized pieces, until no pink remains, 4-5 min.**
Add flour, half the garlic puree and remaining Italian Seasoning to the large pot with sausage. Cook, stirring often, until sausage is coated, 1 min. Add broth concentrate, potatoes, mirepoix and 2 cups water (dbl for 4 ppl). Bring to a simmer and cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach to the pot. 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 oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Drizzle or brush 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 them so they don't burn!)
Divide Italian sausage soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.
