Italian Sausage Soup - Healthified

By sheilaolim

Nutrition FactsNUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
Calories190( Calories from Fat30),% Daily Value
Total Fat3 1/2g3 1/2%
(Saturated Fat1g,1%
Trans Fat0g0%
),
Cholesterol20mg20%;
Sodium530mg530%;
Total Carbohydrate29g29%
(Dietary Fiber4g4%
Sugars3g3%
),
Protein12g

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

Preparation

Step 1

Step1
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.

Step2
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.

Step3
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.

Step4
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.