Healthified Italian Sausage Soup

 

2

slices bacon

1/2

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

4

cups water

3 1/2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

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

• 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, water and broth. 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.