Skinny Italian Sausage Soup

  • Prep Time 30 min
  • Total Time 55 min
  • Servings 10

Ingredients

Ingredients

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

Directions

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, 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.

Notes










Tips

Expert Tips

Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.