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 choice08 slices turkey bacon (optional)1 tsp red pepper flakes3/4 cups onions, diced1 1/2 tsp garlic, minced2 cups kale, chopped (I usually add more if the bunch is larger)1 large russet potato, quartered and sliced2 TBSP chicken base1 quart water1 12 oz can evaporated skim milk1 TBSP olive oil1. 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 minute4. 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.