Ingredients
| 2 slices | bacon | | 1/2 lb. | lean Italian turkey sausage, casings removed | | 2 | lg. russet potatoes, cut into 1/2-inch cubes (about 4 cups) | | 1 | lg. onion, chopped (1 cup) | | 2 cloves | garlic, finely chopped | | 1 tsp. | Italian seasoning | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | crushed red pepper flakes | | 2 cans (14) | 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 |
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Instructions
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.
Author's Comments
This recipe was healthified by the food experts at EatBetterAmerica.com. I am submitting this recipe on their behalf and with their permission. Here is a link to the official recipe source:
http://www.eatbetteramerica.com/healthified/italian-sausage-soup.aspx
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