Creamy Tomato Soup with Chicken
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Creamy Tomato Soup with Chicken

Creamy Tomato Soup with Chicken

plus Peas & Cheesy Bread

Have you ever had penne alla vodka and loved the sauce so much you wanted to drink it up with a straw? No? Just us? Well, that’s kind of what this creamy tomato soup is like. It’s got the added bonus of Italian sausage, bright pops of peas, and Italian seasoning to make it extra zesty. There’s also cheesy, crusty baguette to round out the meal. All this in 20 minutes? It’s not just supper, it’s souper!

Tags:
Easy Prep
Quick
Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Chopped Chicken Breast

1 tablespoon

Italian Seasoning

2 tablespoon

Cornstarch

2.5 ounce

Marinara Cup

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 unit

Mushroom Stock Concentrate

4 ounce

Peas

1 unit

Demi-Baguette

(Contains Soy, Wheat)

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories730 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber5 g
Protein46 g
Cholesterol190 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Medium Bowl
Whisk
Baking Sheet

Instructions

Cook Sausage
1

• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage from casing if necessary; discard casing. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add sausage and half the Italian Seasoning (all for 4) to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.

Make Soup
2

• While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup cold water until combined. Set aside. • Add marinara to pot with sausage. Cook, stirring occasionally, until combined, 30 seconds. • Increase heat to high. Stir in cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture, and 1½ cups hot water (3½ cups for 4 servings); bring to a boil. Cook, stirring occasionally, until thickened, 5 minutes. TIP: If soup seems too thick, stir in another ¼ cup water. • Remove pot from heat; stir in peas. Taste and season generously with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.

Toast Bread
3

• While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the Italian cheese blend. • Bake on top rack until cheese melts, 4-6 minutes.

Serve
4

• Divide soup between bowls; top with remaining Italian cheese blend. Serve with cheesy bread on the side.

Chicken is fully cooked when internal temperature reaches 165°.