NDSU Extension - Morton County


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Italian Potato and Sausage Soup

Featuring potassium-rich potatoes and kale. Potassium is critical for heart function because it plays a role in muscle Soupcontraction. Use chicken broth with less sodium and half and half instead of heavy cream. These changes cut calories, cut sodium significantly and boost nutrition. Chicken broth tends to be high in sodium, though. To reduce sodium further, use a sodium-free broth or make your own chicken broth without added salt.

1 pound lean ground Italian pork sausage, browned and drained
2 tsp. garlic
2 c. onion, chopped
1 quart chicken broth, reduced sodium
2 c. water
4 c. cubed potatoes
3 strips bacon, cooked crisp and crumbled (optional)
3 c. chopped kale
1 c. half and half
Pepper (to taste)

In a large sauce pot, brown the sausage and drain well. Add garlic and onions and cook until softened. Add chicken broth, water and potatoes and cook until potatoes are tender. Add bacon if desired, and chopped kale, half and half and pepper (to taste). Simmer about five minutes and serve.

Makes 10 servings. Without bacon, each serving has 250 calories, 15 grams (g) fat, 12 g protein, 17 g carbohydrate, 2 g fiber and 810 milligrams sodium.

This recipe comes from the NDSU Extension Service. Click here for the latest recipes.

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