One-Pot Italian Sausage 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
(Peut contenir Moutarde, Soya, Blé, Oeuf, Lait)
350 g
Pomme de terre à chair jaune
56 g
Bébés épinards
1 pièce(s)
Carotte
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
56 ml
Crème
(Contient Lait)
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
1 cc
Flocons de piment
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
1 pièce(s)
Oignon jaune
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
2 cs
Beurre non salé*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut carrot into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach, if desired.
- Heat a large pot over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then potatoes, carrots, onions 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 sausage to the same pot.
- Cook, breaking up sausage 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 sausage.
- Cook, stirring often, until sausage 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 sausage soup between bowls.
- Sprinkle chili flakes over top, to taste.
- Serve garlic ciabatta on the side for dipping.