Meal Kit
Italian Sausage Wedding Soup
with kale and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
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
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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.
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Nutrition (per serving) o30ByYq0
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Calories600
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Carbohydrates46g
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Net Carbs40g
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Fat33g
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Protein34g
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Sodium2150mg
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
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If using 16 oz. Italian sausage, follow same instructions as 8 oz., working in batches if necessary.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Drain and rinse beans.
Stem kale and coarsely chop.Halve and peel onion. Cut halves into 1/4" dice. -
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 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 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 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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