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Skinny Italian Sausage Soup
Skinny Italian Sausage Soup
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Prep Time:
30 minutes
Total Time:
55 minutes
Healthy and hearty turkey sausage, kale, and cannellini bean dish with significantly reduced saturated fat, fat, and calories compared to the original recipe.
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
Instructions:
  • Cook the bacon in a 4-quart nonstick saucepan or Dutch oven until crisp. Place it on a paper towel to drain, crumble it, and set it aside. Remove and discard the drippings from the saucepan.
  • Cook the sausage in the same saucepan over medium-high heat for 6 to 8 minutes, stirring often, until fully cooked. Drain the sausage on paper towels and set it aside.
  • Combine the potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water, and broth in the saucepan. Bring to a boil, then simmer on low for about 10 minutes, stirring occasionally.
  • Combine the bacon, sausage, kale, and beans in the pot. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes and kale are tender. Add the half-and-half and cook until heated through.

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