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Italian Sausage and Broccoli Soup

Italian Sausage and Broccoli Soup

with Cream and Cheddar
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
800 kcal
Protein
: 
38g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Barley
  • Milk
  • Sulphites
  • Soy
  • Sesame
  • Soy
  • Walnuts
  • Oats
  • Rye
  • Triticale
  • May contain traces of allergens
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Mild Italian Sausage, uncased

300 g

Yellow Potato

1 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

227 g

Broccoli

1 unit(s)

Yellow Onion

2 unit(s)

Cream Cheese

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Sesame, Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Sesame, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sulphites)

Calories800 kcal
Fat41 g
Saturated Fat21 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber9 g
Protein38 g
Cholesterol155 mg
Sodium1660 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium300 mg
Iron6 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.
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Large Pot
•Measuring Cups
•Parchment Paper

Cooking Steps

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.

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