Italian-Style Sausage Zuppa Toscana
with kale and Asiago
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
A lovely cup of soup with flavorful Italian sausage, leafy kale, creamy Asiago, and it's topped with a delightful crunch from croutons. Dig in!
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 1 Yellow Onion
- 4 oz. Diced Carrots
- 2 oz. Kale
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
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) 4P6yla3Y
You Will Need
- Olive Oil
- 1 Large Pot
Before You Cook
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. Italian sausage, working in batches if necessary.
If using diced chicken breasts, pat dry. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up meat until turkey reaches minimum internal temperature, 7-9 minutes.
Prepare the Ingredients
Crush croutons in shipping bag.Halve and peel onion. Cut halves into 1/4" dice.Stem kale and coarsely chop.Mince garlic.Remove Italian sausage from casing, if necessary.
Start the Soup
Place a large pot over medium-high heat.Add 2 tsp. olive oil, onions, carrots, and garlic to hot pot.Stir occasionally until onions are translucent and carrots begin to soften, 5-7 minutes.
Add the Italian Sausage and Flour
Add Italian sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add flour and stir until no dry flour remains.
Finish the Soup
Add 2 cups water, chicken base, kale, and a pinch of pepper to hot pot. Bring to a simmer.Once simmering, stir occasionally until slightly thickened and kale has wilted, 4-6 minutes.Add cream base and half the cheese (reserve remaining for garnish).Stir occasionally until cheese has melted, 1-2 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing soup with remaining cheese and crushed croutons. Bon appétit!
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