"Healthified" Italian Sausage Soup

JasiBella

88% less sat fat • 81% less fat • 34% fewer calories than the original recipe—see the comparison. Fix this healthified Italian Sausage Soup for your family and you’ll have them asking for some amoré! From eatbetteramerica.
Prep Time:30 min
Start to Finish:55 min
makes:10 servings (about 1 1/4 cups each)

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

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.
High Altitude (3500-6500 ft): No change.



Nutritional Information

1 Serving: Calories 190 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 530mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 12g % Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15%

JasiBella

88% less sat fat • 81% less fat • 34% fewer calories than the original recipe—see the comparison. Fix this healthified Italian Sausage Soup for your family and you’ll have them asking for some amoré! From eatbetteramerica.
Prep Time:30 min
Start to Finish:55 min
makes:10 servings (about 1 1/4 cups each)

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

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.
High Altitude (3500-6500 ft): No change.



Nutritional Information

1 Serving: Calories 190 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 530mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 12g % Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15%