...you know, that one from the Italian Restaurant chain that you love? I've tried a few different recipes and have sort of combined them to make this version. When we made it last night, I used Food & Wine's version as a guide for how much potato and kale to use, but my version is actually a bit different and includes bacon and cream (which I learned from a different recipe that I can no longer find). Anyhow, I cut Food & Wine's recipe in half to make 2 servings for dinner last night. It turned out to be 3 servings, and I had a nice, hearty lunch leftover for today! Calorie count is based on using real (full fat) whipping cream, which is what I had on hand and figured since it's only a little bit, it's no big deal. I have made this with fat free half and half with excellent results, there will be -18 Cal and -2.6 g fat per serving if you make this substitution.
Kale and Potato Soup with Turkey Sausage (SERVINGS: 3)
328 Cal; 14.4g fat (4.5g sat, 2.6g mono, 1.4g poly); 32.6g carbs; 4.9g fiber; 19.7g protein
Ingredients
1 teaspoon canola oil
2 links turkey sausage, casings removed (I used Jennie-O Hot Turkey Sausage)
½ medium onion, chopped
4 cloves garlic, minced or pressed
2 cups water
1 cup canned low-sodium chicken broth
¾ pound boiling potatoes, peeled and cut into 1/4-inch thick slices
Dried red-pepper flakes, to taste
½ pound kale, stems removed, leaves shredded
1/4 teaspoon fresh-ground black pepper
1/3 cup heavy cream
2 slices bacon, cooked and crumbled into pieces
Directions
1. In a soup pot or dutch oven, heat the oil over medium-high heat. Add the sausage and onion and cook until the sausage is browned and all liquid has evaporated, about 8-10 minutes.
2. Add the garlic to the pan and cook, stirring, for 1 minute longer.
3. Add the water and broth and bring the soup to a boil. Add the potatoes and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6-8 minutes longer.
4. Add the black pepper, bacon crumbles and cream and remove from heat. Stir to combine and serve.
Kale and Potato Soup with Turkey Sausage (SERVINGS: 3)
328 Cal; 14.4g fat (4.5g sat, 2.6g mono, 1.4g poly); 32.6g carbs; 4.9g fiber; 19.7g protein
Ingredients
1 teaspoon canola oil
2 links turkey sausage, casings removed (I used Jennie-O Hot Turkey Sausage)
½ medium onion, chopped
4 cloves garlic, minced or pressed
2 cups water
1 cup canned low-sodium chicken broth
¾ pound boiling potatoes, peeled and cut into 1/4-inch thick slices
Dried red-pepper flakes, to taste
½ pound kale, stems removed, leaves shredded
1/4 teaspoon fresh-ground black pepper
1/3 cup heavy cream
2 slices bacon, cooked and crumbled into pieces
Directions
1. In a soup pot or dutch oven, heat the oil over medium-high heat. Add the sausage and onion and cook until the sausage is browned and all liquid has evaporated, about 8-10 minutes.
2. Add the garlic to the pan and cook, stirring, for 1 minute longer.
3. Add the water and broth and bring the soup to a boil. Add the potatoes and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6-8 minutes longer.
4. Add the black pepper, bacon crumbles and cream and remove from heat. Stir to combine and serve.
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