Halve potatoes lengthwise, then cut into
1/4-inch half-moons. Peel, then cut half the
onion into 1/4-inch pieces (use whole onion
for 4 ppl). Peel, then cut carrot into 1/4-inch
pieces. Peel, then mince or grate garlic.
Roughly chop spinach.
2. Cook potatoes and veggies
Heat a large pot over medium-high heat.
When hot, add 2 tbsp butter (dbl for 4 ppl),
then potatoes, onions, carrots and half
the Italian Seasoning. Season with salt and
pepper. Cook, stirring occasionally, until
potatoes and veggies soften slightly, 4-5
min. Transfer potatoes and veggies to a large
3. Cook sausage
Reduce heat to medium, then add sausage to
the pot. Cook, breaking up sausage into bitesized
pieces, until no pink remains, 4-5 min.
4. Start soup
Add flour, half the garlic and remaining
Italian Seasoning to the pot with sausage.
Cook, stirring often, until sausage is coated,
1 min. Add broth concentrate, potatoes and
veggies and 2 cups water (dbl for 4 ppl).
Bring to a simmer and cook until veggies are
tender and broth thickens slightly, 10-12 min.
Add cream and spinach to the pot. Cook,
stirring occasionally, until spinach wilts,
1-2 min. Season with salt and pepper, to
taste. (TIP: If you prefer a more brothy soup,
add more water, 1/4 cup at a time.)
5. Toast ciabatta
While soup simmers, halve ciabatta. Add
remaining garlic and 1 tbsp oil (dbl for 4
ppl) to a small bowl. Season with salt and
pepper, then stir to combine. Drizzle or brush
garlic oil onto cut sides of ciabatta. Add
ciabatta directly to the middle rack of the
oven, cut-side up. Toast until golden-brown,
3-4 min. (TIP: Keep an eye on them so they
6. Finish and serve
Divide Italian sausage soup between bowls.
Sprinkle chili flakes over top, to taste. Serve
garlic ciabatta on the side for dipping.
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