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Sausage Kale Soup Recipe

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"This zesty Italian soup is sure to become a favorite with your guests - just as it has with mine," promises Nancy Dyer of Grove, Oklahoma. "The spicier the seasoning in the sausage, the better the soup."

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8 Servings
Prep: 35 min. Cook: 20 min.

Ingredients

1 pound uncooked Italian sausage links
3/4 cup chopped onion
1 bacon strip, diced
2 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) chicken broth
2 cups diced potatoes
2 cups thinly sliced fresh kale
1/3 cup heavy whipping cream

Directions

Place the sausages in a ungreased 15-in. x 10-in. x 1-in. baking pan; pierce casings. Bake at 325° for 15-20 minutes or until fully cooked. Drain; set aside to cool.
Meanwhile, in a saucepan, saute onion and bacon for 3 minutes or until onion is tender. Add garlic; saute for 1 minute. Add water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and sausage to soup; heat through (do not boil). Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 192 calories, 13 g fat (6 g saturated fat), 38 mg cholesterol, 512 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.

Sausage Kale Soup published in Quick Cooking March/April 1999, p52

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