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Sausage Kale Soup

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

  • Preheat oven to 325°. Place the sausages in a ungreased
  • 15x10x1-in. baking pan; pierce casings. Bake 15-20 minutes or until
  • fully cooked. Drain; set aside to cool.
  • Meanwhile, in a saucepan, saute onion and bacon 3 minutes or until
  • onion is tender. Add garlic; saute 1 minute. Add water, broth and
  • potatoes; bring to a boil. Reduce heat; cover and simmer 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,
© Taste of Home 2013

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Sausage Kale Soup (continued)

Nutrition Facts: 13 g fat (6 g saturated fat), 38 mg cholesterol, 512 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013