Italian Sausage and Potato Soup
Recipe Type: Dinner
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 2 links of low fat Italian Chicken sausage cut into bite-size pieces
- 5 medium russet potatoes, cut into 1/2-inch cubes
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups water
- 3 1/2 cups of gluten-free reduced-sodium chicken broth
- 1/2 cup peas
- 1 can (15 or 19 oz) cannellini beans, drained, rinsed
- 1cup half-and-half
Instructions
- In 4-quart nonstick saucepan cook sausage over medium-high heat 6 to 8 minutes, until golden. Remove and place on paper towels to drain fat
- In same saucepan, add in potatoes, onion, garlic, Italian seasoning, salt, pepper, chicken broth, and water. Heat until boiling, then reduce to low heat. Cook for 10 minutes uncovered.
- Stir in sausage, beans, and peas. Cook 10 to 15 minutes, stirring occasionally until potatoes are tender. Stir in half-and-half; then heat through.
*Add any kind of Italian sausage you like
*Add fresh kale or spinach instead of peas
Dianna Ranere