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Italian Sausage Soup Recipe | |
Italian Soup | |
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Ingredients:
2 slices bacon1/2 lb lean Italian turkey sausage, casings removed 2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups) 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes 2 cans (14 oz each) reduced-sodium chicken broth 4 cups water 4 cups chopped fresh kale or Swiss chard leaves 1 can (15 or 19 oz) cannellini beans, drained, rinsed 1 cup fat-free half-and-half or regular half-and-half
Directions:
1 In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.2 In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside. 3 In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally. 4 Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated. | |