Express
One Pot
The Cat in the Hat’s Cheesy Sausage Soup
with kale and croutons
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Laura Alpern
In Your Box (serves 4)
- 8 fl. oz. Cream Sauce Base
- 16 oz. Italian Pork Sausage
- 2 Onion
- 5 oz. Diced Carrots
- 3 oz. Shredded Kale
- 2 oz. Shredded Asiago Cheese
- 2 Tbsp. Minced Garlic and Parsley
- 1 oz. AP Flour
- 1 oz. Seasoned Croutons
- 4 tsp. Chicken Broth Concentrate
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)
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Calories530
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Carbohydrates29g
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Net Carbs25g
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Fat36g
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Protein27g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Salt
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Finely crush croutons.
Halve and peel onions. Cut halves into 1/4" dice. -
2 Start the Soup
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add onions, carrots, and a pinch of salt and pepper to hot pot. Stir occasionally until onions are translucent and carrots begin to soften, 5-7 minutes. -
3 Add the Italian Sausage
Add Italian sausage and minced garlic and parsley to hot pot. Break sausage 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. -
4 Finish Soup and Finish Dish
Add 4 cups water, chicken base, kale, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened and kale is tender, 4-6 minutes.Add cream base and half the cheese (reserve remaining for garnish) and stir occasionally until cheese has melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with remaining cheese. Garnish with croutons. Bon appétit!
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