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Italian Sausage and Potato Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1/2 pound ground Italian sausage, hot or spicy (may open up links)
  • 1 c. chopped sweet or Spanish onion
  • 2 ounces pancetta or prosciutto bacon, diced (or plain bacon, cooked and well-drained; add onions after cooking)
  • 1 Tbsp. minced garlic
  • 2 (14-oz.) cans reduced-sodium, no-fat chicken broth
  • 1 quart 2% milk
  • 4 medium potatoes, washed, quartered and sliced thin
  • 2 to 3 c. kale, rinsed and julienned (no stems)

Directions

Cook sausage until browned; drain fat. Simmer the potatoes in the chicken broth until fork tender, about 15 minutes. Saute pancetta bacon (or plain bacon) and onions about 10 minutes, until onions are tender. Add garlic and saute for one more minute. Combine sausage, bacon/onion and potatoes/broth. Add milk and simmer gently until hot but not boiling. Add the kale and simmer five more minutes.

Makes 8 servings.

Per Serving: about 280 calories, 11 grams (g) of fat, 30 g carbohydrate, and 15 g protein

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