"Healthified" Italian Sausage Soup
Recipe from Betty Crocker

88% less sat fat, 81% less fat, 34% fewer calories than the original recipe. Turkey sausage, kale and cannellini beans are the stars.


Healthified Italian Sausage Soup

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Servings: 10 servings (about 1 1/4 cups each)
Prep Time: 30 mins
Total Time: 55 mins
Related Categories: Dutch Oven, Italian Cuisine, Italian Soups, Low Calorie, Low Calorie Soups, Low Carb, Low Fat, Onions, Potatoes, Quick and Easy, Quick and Easy Low Fat Dishes, Soup, Turkey Sausage, Turkey Soup, Winter Soups and Stews
 
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Ingredients
  • 2   slices
    bacon
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  • 1/2   lb
    lean Italian turkey sausage, casings removed
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  • 2  
    large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
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  • 1  
    large onion, chopped (1 cup)
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  • 2  
    cloves garlic, finely chopped
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  • 1   teaspoon
    Italian seasoning
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  • 1/2   teaspoon
    salt
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  • 1/4   teaspoon
    pepper
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  • 1/4   teaspoon
    crushed red pepper flakes
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  • 4   cups
    water
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  • 3 1/2   cups
    Progresso® reduced-sodium chicken broth (from 32-oz carton)
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  • 4   cups
    chopped fresh kale or Swiss chard leaves
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  • 1   can (15 or 19 oz)
    cannellini beans, drained, rinsed
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  • 1   cup
    fat-free half-and-half or regular half-and-half
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Directions
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.

Tip
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Nutrition information
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 Values: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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