Potato and Kale Soup with Italian Sausage
- 1 Tbsp. extra virgin olive oil
- 3 tsp. garlic, minced
- 1 large onion, chopped
- 6 oz. Jennie-O® Hot Italian Turkey Sausage, cut in half lengthwise and sliced, or removed from casing and ground
- 2 lbs. baby red potatoes, diced
- 8 cups unsalted chicken stock
- Salt, to taste
- Black pepper, to taste
- Pinch crushed red pepper
- 1 bunch kale, trimmed, washed, and thinly sliced
Directions1. Heat oil a nonstick skillet over medium heat. Add onions and garlic and sauté until softened, about 5-10 minutes. Add sausage and cook, stirring, until browned, about 5 minutes. 1. To slow cooker, add sausage, onion, potatoes and chicken stock. Add a pinch of salt and pepper and crushed red pepper. Simmer on low heat for 6 hours. 1. During the last 15 minutes of cooking, stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes.
Calories 190, Total Fat 6g (Saturated 1.5g, Trans 0g), Cholesterol 15mg, Sodium 230mg, Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 3g), Protein 11g, Vitamin A 15%, Vitamin C 35%, Calcium 4%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsMain Dish Dairy Free Sodium Smart 10 Dollar Meal Vegetarian Winter Fall Asian Spring