One-Pot Chicken Sausage & Kale Soup

🥘 Ingredients

• butter
  1 tbsp
• carrot
  2 pieces
• chicken stock concentrate
  1 unit
• ciabatta bread
  1 roll
• garlic
  3 cloves
• garlic powder
  ½ tsp
• israeli couscous
  ½ cup
• italian chicken sausage mix
  1 unit
• italian seasoning
  1 tsp
• kale
  1 bunch
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• water
  3½ cups
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Step 1: Wash and dry all produce. Bring butter to room temperature. Trim, peel, and dice carrot . Halve, peel, and finely chop yellow onion . Remove and discard large stems from kale . Peel and thinly slice garlic .

   butter: 1 tbsp, carrot: 2 pieces, yellow onion: 1 unit, kale: 1 bunch, garlic: 3 cloves
2. 

   2

   Step 2: Heat a drizzle of olive oil in a large pot over medium-high heat. Add italian chicken sausage mix and cook, breaking up into pieces, until browned ⏱️ 5 minutes .

   olive oil: 2 tbsp, italian chicken sausage mix: 1 unit
3. 

   3

   Step 3: Add another drizzle of olive oil to the pot with sausage. Stir in carrot, onion, kale, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through ⏱️ 6 minutes .
4. 

   4

   Step 4: Add garlic and half the italian seasoning to the pot. Cook, stirring, until fragrant ⏱️ 1 minute . Stir in chicken stock concentrate and water , scraping up any browned bits from the bottom of the pot. Add half the israeli couscous , then cover and bring to a boil. Once boiling, immediately reduce heat to low and simmer until couscous is al dente ⏱️ 8 minutes .

   italian seasoning: 1 tsp, chicken stock concentrate: 1 unit, water: 3½ cups, israeli couscous: ½ cup
5. 

   5

   Step 5: Meanwhile, halve and toast ciabatta bread . Spread the cut sides with softened butter. Sprinkle evenly with garlic powder and season with salt and pepper. Slice each ciabatta half diagonally into triangles.

   ciabatta bread: 1 roll, garlic powder: ½ tsp
6. 

   6

   Step 6: Stir half the parmesan cheese into the soup until melted. Season with plenty of salt and pepper. Divide soup between bowls and sprinkle with remaining parmesan. Serve with garlic toasts on the side.

   parmesan cheese: ½ cup