Photo from Pinterest

Hello and Happy “Almost” Spring! The weather has really been awesome here in Michigan for the middle of March. Last week, the snow was falling like crazy…and this week all the ice has melted from the lakes in my neighborhood, my spring bulbs are popping out of the ground, and the temps are 60 degrees!

I am “trying” to get back in the grove again with walking and exercise. Still recovering from mono so I have to do it slowly. It definitely set my recovery back. I miss my girl to walk with, but I feel her spirit with me as strange as that sounds daily. It is hard to believe a month ago I was preparing to say good-bye to her. I have not been creating or really do much of anything…but I hope as my energy levels increase to change that soon!
I love this soup from Olive Garden and saw many recipes shared on Pinterest. Finally, I gave it a try and it was the best recipe! I used Mild Italian sausage and could have easily added more kale to the recipe…but I will be making it again and again!

Zuppa Toscana Soup Recipe Video

INGREDIENTS
1 lb. ground pork sausage (I used Mild Italian)
¾ c. onion, diced
6 slices bacon, diced
1¼ t. garlic, minced
4 cups chicken broth
1 cup potatoes, cut into bite sized pieces
2 c. kale, thinly sliced
¾ c. whipping cream

INSTRUCTIONS
Cook your sausage in a large skillet and brown over medium heat
Drain and set aside
Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
Place sausage, onions, bacon and garlic in your crock pot along with remaining ingredients
Cook on low for 4-6 hours.
Add your kale and whipping cream to your crock pot 1/2 hour before serving.