ITALIAN SAUSAGE SOUP *LOW FAT*

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Italian Sausage Soup *low Fat* image

This recipe tastes just like the sausage soup at the olive garden. It's just a little healthier. I have used several different beans, great northern, kidney, pinto and they all taste good.

Provided by Daisy58

Categories     < 4 Hours

Time 1h25m

Yield 1 1/4 CUPS, 10 serving(s)

Number Of Ingredients 14

2 slices bacon
1/2 lb lean Italian sausage
2 large russet potatoes, cut into 1/2 inch cubes
1 large onion, chopped
2 garlic cloves
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
4 cups water
3 1/3 cups progresso reduced-sodium chicken broth
4 cups chopped fresh kale
11 ounces cannellini beans, drained, rinsed
1 cup fat-free half-and-half or 1 cup regular half-and-half

Steps:

  • 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.
  • in same sauce pan, cook sausagecasings removed, over medium-high heat 6 to 8 minute stirring frequently until no longer pink. set aside.
  • in same saucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes, water adn broth. heat to boiling. reducce heat to low, cook uncovered about 10 min, stirring occasionally.
  • stir in bacon, sausage, kale and beans. cook 10 to 15 min, stirring occassionally, until potatoes and kale are tender. stir in half and half. cook just until heated.

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