Creamy Italian Sausage Soup
with Cream and CheddarCalories
:
800 kcalProtéines
:
38g protéinesDurée de préparation
:
25 minutesDifficulty
:
MoyenAllergènes:
- Blé
- Orge
- Lait
- Sulfites
- Soya
- Sésame
- Soya
- Noix de Grenoble
- Avoine
- Seigle
- Triticale
- Peut contenir des traces d’allergènes
- Noix
- Blé
- Lait
- Moutarde
- Arachides
- Sulfites
Soup is the food equivalent of a hug. Italian sausage, hearty broccoli, cream and gooey cheddar cheese unite in a homey and comforting soup the whole family will love!
Produit dans un établissement 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
quantité par portion
250 g
Saucisse italienne douce, sans boyau
300 g
Pomme de terre à chair jaune
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
227 g
Brocoli
1 pièce(s)
Oignon jaune
2 pièce(s)
Fromage à la crème
(Contient: Lait)
56 ml
Crème
(Contient: Lait)
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Sésame, Soya, Noix, Blé, Lait, Moutarde, Arachides)
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Sésame, Noix, Blé, Lait, Moutarde, Arachides, Sulfites)
Ustensiles
•Plaque de cuisson
•Cuillères à mesurer
•Grand bol
•Grande casserole
•Verre doseur
•Papier sulfurisé
Instructions
1
- Cut broccoli into bite-sized pieces.
- Add broccoli and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the midldle of the oven until golden-brown, 8-10 min.
- Meanwhile, halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch slices.
2
- Heat a large pot over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then onions and potatoes. Season with salt and pepper. Cook, stirring occasionally, until potatoes and onions soften slightly, 4-5 min.
- Transfer potatoes and veggies to a large bowl.
3
- Reduce the heat to medium, then add 1/2 tbsp (1 tbsp) oil to the same pot, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with Smoked Paprika-Garlic Blend, salt and pepper.
4
- Add stock powder, potatoes, onions and 2 cups (4 cups) water.
- Bring to a simmer. Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min.
- Add cream cheese, cream and half the cheddar. Cook, stirring often, until the cheese melts, 1-2 min.
5
- Halve ciabatta.
- Arrange on a parchment-lined baking sheet, cut-side up.
- Sprinkle with remaining cheddar.
- Toast ciabatta in the bottom of the oven until golden-brown and cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
6
- Stir broccoli into soup.
- Divide soup between bowls.
- Serve cheese toast alongside.
