Italian Sausage Soup Recipe

5:50 AM, Oct 9, 2010   |    comments
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Greensboro, NC -- With temperatures getting a little cooler these days, it won't be long until you're craving some nice warm soup.

Geissler Baker joined Grant Gilmore on the Weekend Good Morning Show to show how to make her healthy Italian Sausage Soup recipe.

Italian Sausage Soup Recipe

2 slices bacon
½ lb lean Italian turkey sausage, casings removed
2 large russet potatoes cut into ½-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes
4 cups water
3 ½ 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

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 saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt pepper, red pepper flakes, water, and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally. Stir in bacon, sausage, kale, and beans. Cook 10 -15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

Nutrition Facts
Serving Size 1 ¼ cup
Servings Per Container 1
Amount Per Serving
Calories 190 Calories from Fat 30
% Daily Value*
Total Fat 3 ½ g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 530mg 22%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 12g
Vitamin A 80% • Vitamin C 35%
Calcium 10% • Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Makes: 10 servings (about 1 ¼ cups each)

Nutritional information per serving: 190 calories, Fat 3 ½ g.

Good Source of Vitamin A
Excellent Source of Vitamin C
Excellent Source of Iron

Geissler Baker, Cooperative Extension

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