Hearty Chicken Sausage and Kale Soup with Israeli Couscous and Garlic Herb Ciabatta

There’s nothing quite like a steaming bowl of soup to wrap you in warmth, no matter the season. This hearty recipe is packed with crumbled chicken sausage, tender kale, aromatic vegetables and springy Israeli couscous-all simmered in a savory broth. It’s the kind of meal that feels like a hug in a bowl.

And because every good soup needs something to dunk, we’re adding crispy ciabatta toasts slathered with garlic herb butter. Perfect for sopping up every last drop, these toasts take this dish from satisfying to unforgettable.

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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

0.25 cup 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

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView 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

Instructions

1. Wash and dry all produce. Trim, peel and dice the carrot into small cubes. Halve, peel and finely chop the onion. Remove and discard any large ribs from the kale, then roughly chop the leaves. Peel and thinly slice the garlic clove.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook, breaking it up into pieces, until browned, about 4-6 minutes. (It will finish cooking in the next step.)
3. Add another drizzle of olive oil to the pot with the sausage. Stir in the carrot, onion, kale and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are just softened and the sausage is cooked through, 5-7 minutes.
4. Add the sliced garlic and half the Italian seasoning to the pot. Cook, stirring, until fragrant, about 1 minute. Stir in the chicken stock concentrates and 3½ cups warm water, scraping up any browned bits from the bottom of the pot. Add half the Israeli couscous, then cover and bring to a boil. Once boiling, immediately reduce the heat to low and simmer until the couscous is al dente, 7-9 minutes. (For 4 servings: use all the Italian seasoning, 6 cups warm water and all the couscous.)
5. Meanwhile, halve the ciabatta and toast it. Spread the garlic herb butter onto the cut sides, then slice each half on a diagonal to create triangles.
6. Stir half the Parmesan cheese into the soup until melted. Season generously with salt and pepper. Divide the soup among bowls and sprinkle with the remaining Parmesan. Serve with the garlic herb ciabatta toasts on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but note that Israeli couscous is larger and chewier. If using regular couscous, reduce the simmering time to about 5 minutes and check for doneness.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The couscous will absorb some liquid, so you may need to add a splash of water or broth when reheating.

Can I freeze this soup?

Yes, but the couscous may become softer upon thawing. For best results, freeze without the couscous and add freshly cooked couscous when reheating.