Hearty Chicken Sausage and Kale Soup with Couscous and Garlic Ciabatta

There’s nothing quite like a steaming bowl of soup to chase away the chill. This hearty chicken sausage and kale soup is loaded with crumbled Italian chicken sausage, colorful vegetables, tender pearl couscous, and nutrient-rich kale. It’s a complete meal in a pot that satisfies from the first spoonful.

And because every good soup needs something to dunk, we’ve included crispy ciabatta toasts slathered with garlic butter. The combination of savory broth, chewy couscous, and crunchy toast is pure comfort. Best of all, it all comes together in one pot for easy cleanup.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 tablespoon butter to room temperature. Wash and dry produce. Trim, peel, and cut carrot into small dice. Halve, peel, and finely chop onion. Remove and discard large stems from kale. Peel and thinly slice garlic.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
3. Add a large drizzle of olive oil to pot with sausage. Stir in carrot, onion, kale, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.
4. Add garlic and half the Italian seasoning (all for 4 servings) to pot. Cook, stirring, until fragrant, 1 minute. Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. Add half the couscous (all for 4), then cover and bring to a boil. Once boiling, immediately reduce heat to low. Simmer until couscous is al dente, 7-9 minutes.
5. Meanwhile, halve and toast ciabatta. Spread cut sides of ciabatta with softened butter. (Tip: If butter is not yet softened, place in a small microwave-safe bowl; microwave until softened, 5-10 seconds.) Evenly sprinkle with garlic powder. Season with salt and pepper. Slice each ciabatta half on a diagonal to create triangles.
6. Stir half the Parmesan into soup until melted. Season with plenty of salt and pepper. Divide soup between bowls and sprinkle with remaining Parmesan. Serve with garlic toasts on the side. Note: Chicken sausage is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter. Check package instructions and add it later to avoid overcooking.

Can I make this soup dairy-free?

Absolutely. Omit the Parmesan and use a dairy-free butter substitute for the toasts.

How do I store leftovers?

Store soup and toasts separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop or microwave.