• Adjust rack to top position and preheat oven to 450 degrees. • 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); cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Pat chicken dry with paper towels; season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for sausage.

• While sausage cooks, in a medium bowl, whisk together cornstarch and 1/2 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 11/2 cups hot water (31/2 cups for 4 servings); bring to a boil. Cook, stirring occasionally, until thickened, 5 minutes. TIP: If soup seems too thick, stir in another 1/4 cup water. • Remove pot from heat; stir in peas. Taste and season generously with salt (we used 3/4 tsp; 11/2 tsp for 4) and pepper.

• 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.

• 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°.