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One-Pot Italian Sausage Soup

One-Pot Italian Sausage Soup

with Cream and Potatoes

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A cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying soup...all made in one pot! What more could you want? Garlic bread? You've got it!

Tags:One PotQuickFamily FriendlyOptional Spice
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, uncased

360 g

Yellow Potato

113 g

Baby Spinach

227 g

Mirepoix

1 tbsp

Garlic Puree

56 mL

Cream

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

1 tbsp

Italian Seasoning

1 tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber9 g
Protein32 g
Cholesterol140 mg
Sodium1970 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Bowl
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.

2

Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then potatoes, mirepoix and half the Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer potatoes and veggies to a large bowl.

3

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.**

4

Add Cream Sauce Spice Blend, half the garlic puree and remaining Italian Seasoning to the pot with sausage. Cook, stirring often, until sausage is coated, 1 min. Add broth concentrates, potatoes, veggies and 2 cups water (dbl for 4 ppl) 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.)

5

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. 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 them so they don't burn!)

6

Divide Italian sausage soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.