Kale and Potato Soup with Turkey Sausage
from: Skinnytaste.com
Servings: 6 • Size: 1 2/3 cups • Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g • Fiber: 5.5 g • Protein: 19 g • Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)
from: Skinnytaste.com
Servings: 6 • Size: 1 2/3 cups • Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g • Fiber: 5.5 g • Protein: 19 g • Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)
Ingredients:
14 oz reduced fat Italian chicken or turkey sausage
8 cups (1/2 batch) kale, stems removed, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
14 oz reduced fat Italian chicken or turkey sausage
8 cups (1/2 batch) kale, stems removed, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups fat-free reduced-sodium chicken broth
2 cups water
3 medium red potatoes, peeled diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp fresh ground pepper
8 cups fat-free reduced-sodium chicken broth
2 cups water
3 medium red potatoes, peeled diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp fresh ground pepper
Directions:
In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.
Makes 10 cups.
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