Creamy Tomato Soup with Chicken and Vegetables

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Yellow Onion
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  Garlic
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  Italian seasoning(15g)
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  Fennel Seeds, Dried(5g)
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  Tomato Paste(30g)
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  Low Sodium Chicken Broth(960g)
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  Tomato, Canned, Crushed
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  Cauliflower
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  1 teaspoon kosher salt
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  Kale(960g)
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  Zucchini
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  Cream, Heavy Whipping(240g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh
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  Red pepper flakes(1g)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute. Add the ground chicken, breaking it apart with a wooden spoon, and cook for 3–4 minutes until no longer pink. Add the onion, garlic, Italian seasoning, and fennel seeds; cook 2–3 minutes more until the onion becomes translucent.
2. 2Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the chicken and vegetables.
3. 3Add the chicken broth, crushed tomatoes, and cauliflower. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 12–15 minutes until the cauliflower is nearly tender and the soup has reduced slightly.
4. 4Stir in the kale, zucchini, and heavy cream. Simmer over medium heat for 8–10 minutes until the kale is wilted, the zucchini is tender, and the soup reaches a gentle simmer. Taste and adjust seasoning as needed.
5. 5Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
6. 6To serve, reheat a portion in a saucepan over medium heat, stirring occasionally, until warmed through (about 5 minutes). Ladle into a bowl and top with grated Parmesan, fresh basil, and red pepper flakes if desired.