A repost of my very first Slight Savory Saturday on the blog today. Perfect for a winter day, don’t you think?

A new feature  on It’s Just Life this week is Slightly Savory Saturday where I will occasionally share a tasty recipe that I have tried that is one worth passing along.  Today’s is a knock off of a favorite that I get when I visit Olive Garden restaurants—-it is a great one to have when the temperatures drop as low as they have been this week and I am happy to share my adapted version of it today.  Enjoy

Zuppa Toscana Soup

• 1 1/2 cups sweet turkey sausage (You can use any kind of sausage but turkey is the healthier choice0

  8 slices turkey bacon (optional)

  1 tsp red pepper flakes

  3/4 cups onions, diced

  1 1/2 tsp garlic, minced

  2 cups kale, chopped (I usually add more if the bunch is larger)

  1 large russet potato, quartered and sliced

   2 TBSP chicken base

  1 quart water

  1 12 oz can evaporated skim milk

  1 TBSP olive oil

  1. Saute sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside,

  2. Add onion to pan and sauté until softened.

  3. Add garlic and cook one minute

  4. Add water, chicken base and potato.

  5. Bring to boil and simmer 15 minutes.

  6. Add kale and cook 5 more minutes.

  7. Stir in sausage, bacon and milk.

  8. Simmer 5 more minutes and serve.

  You can use spicier sausage, add more potatoes and kale and doctor it up however you want but it always works out well for a nice lunch with crusty bread! Enjoy!!!