Italian Sausage Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 garlic cloves, finely chopped
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 (14 ounce) cans reduced-sodium chicken broth
• 4 cups water
• 4 cups chopped fresh kale or 4 cups swiss chard leaves
• 1 (15 -19 ounce) can cannellini beans, drained, rinsed
• 1 cup fat-free half-and-half or 1 cup regular half-and-half

Recipe

• 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.