Sausage Kale Soup
"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."8 ServingsPrep: 35 min. Cook: 20 min.
Ingredients
- 1 pound uncooked Johnsonville® Mild 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,