Meal Kit

Italian Sausage Wedding Soup

with kale and carrots

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • 8 oz. Italian Pork Sausage
  • 8 oz. Carrot & Celery Blend
  • 1 Yellow Onion
  • 4 oz. Kale
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Garlic Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    46g
  • Net Carbs
    40g
  • Fat
    33g
  • Protein
    34g
  • Sodium
    2150mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. Italian sausage, follow same instructions as 8 oz., working in batches if necessary. 

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Prepare the Ingredients

    Drain and rinse beans.

    Stem kale and coarsely chop.

    Halve and peel onion. Cut halves into 1/4" dice.

  2. 2

    Cook the Sausage Meatballs

    Remove Italian sausage from casing, if necessary.

    Form sausage into 20-25 bite-sized meatballs.

    Place a large pot over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pot. Stir occasionally until sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Alternatively, skip forming meatballs. Add sausage to hot pot and break into smaller pieces until sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Remove from burner. Transfer meatballs to a plate. Reserve pot; no need to wipe clean.

  3. 3

    Start the Soup

    Return pot used to cook meatballs to medium-high heat and add 2 tsp. olive oil.

    Add onions and carrot & celery blend to hot pot. Stir occasionally, scraping any browned bits from bottom of pot, until vegetables soften, 5-7 minutes.

  4. 4

    Add the Broth

    Add 3 cups water, garlic salt, chicken base, and mirepoix base to hot pot. Stir to combine and bring to a simmer.

    Once simmering, stir in meatballs and kale. Cover and cook until kale is tender, 8-10 minutes.

  5. 5

    Add Beans and Finish Dish

    Stir half the beans (remaining are yours to use as you please!) into hot pot. Return to a simmer.

    Once simmering, stir occasionally until beans are heated through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing with cheese. Bon appétit!

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