Meal Kit
Zuppa Toscana with Italian Sausage
and olive oil ciabatta toast
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Shay
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 6 oz. Yukon Potatoes
- 1 Onion
- 1 Ciabatta
- 2 oz. Kale
- 2 oz. Cream Cheese
- ¾ oz. Bacon Bits
- ½ oz. Flour
- 2 tsp. Mirepoix 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.
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Nutrition (per serving)
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Calories800
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Carbohydrates57g
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Net Carbs53g
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Fat50g
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Protein33g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium 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 at 8 oz. Italian sausage, working in batches if necessary.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, cook in a large non-stick pan over medium heat with 1 tsp. olive oil, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Start the Potatoes
Peel and cut potatoes into 1" dice. Bring a medium pot with potato chunks covered by water to a boil.
Once boiling, cook until fork-tender, 12-15 minutes.Remove from burner. Drain potatoes in a colander. Reserve pot; no need to wipe clean.While potatoes boil, continue recipe. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Halve and peel onion. Cut halves into 1/4" dice.Mince garlic.Remove Italian sausage from casing, if necessary. -
3 Start the Soup
Return pot used to cook potatoes to medium-high heat. Add 1 Tbsp. olive oil and Italian sausage to hot pot. Stir occasionally, breaking up into bite-sized pieces, until browned, 3-5 minutes.
Sausage will finish cooking in a later step.Transfer to a plate. Keep pot over medium-high heat. -
4 Finish the Soup
Add onions to hot pot and stir occasionally until onions are tender, 2-3 minutes.
Add bacon and garlic and stir occasionally until bacon is crisp and garlic is fragrant, 45-60 seconds.Add flour and stir until no dry flour remains, 45-60 seconds.Add kale, 2 cups water, mirepoix base, a pinch of salt, and Italian sausage. Stir to combine and cover. Bring to a simmer.Once simmering, stir occasionally until vegetables are tender and sausage reaches a minimum internal temperature of 160 degrees, 10-12 minutes.Remove from burner. Add cream cheese and potatoes and stir until combined and cream cheese is melted, 1-2 minutes.While soup cooks, continue recipe. -
5 Toast Ciabatta and Finish Dish
Halve ciabatta, then halve again diagonally. You should have 4 pieces. Spread 4 tsp. olive oil evenly over cut-sides of ciabatta. Season with a pinch of pepper. Place ciabatta on prepared baking sheet.
Broil under hot broiler until golden-brown, 2-3 minutes.Carefully remove from broiler.Plate dish as pictured on front of card. Bon appétit!
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