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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Chicken Broth Concentrate
Cream Sauce Spice Blend(ContainsGluten)
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.
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.
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 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.)
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!)
Divide Italian sausage soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.