Zuppa Toscana

  • Squeeze the sausage out of its casing into a large pot. Sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
  • While the sausage is cooking, dice the onion and mince the garlic. Add them to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
  • Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, one cup water, and half and half to the pot. Place a lid on the pot and let it come up to a simmer over medium heat.
  • While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it’s first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
  • Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender. Season with red pepper flakes and freshly cracked black pepper if desired.

Main Dishes

Honey Sesame Chicken Recipe

Click Image to Get Recipes

Main Dishes

Loaded Beef Hamburger Recipe

Click Image to Get Recipes

Main Dishes

Fish Tacos Recipe

Click Image to Get Recipes

Dessert

Easy Pumpkin Cheesecake Bars Recipe

Click Image to Get Recipes

Dessert

Peppermint Bark Brownies Recipe

Click Image to Get Recipes

Dessert

Homemade Fudgy Brownies Recipe

Click Image to Get Recipes

Dessert

Classic Lemon Bars Recipe

Click Image to Get Recipes

Dessert

Confetti Sugar Cookie Bars Recipe

Click Image to Get Recipes

Ham & Cheese Tortellini

  • 1 tablespoon butter
  • 2 cups diced onion (about 1 whole onion)
  • 12 oz ham, diced
  • 1 cup low-sodium chicken broth
  • (9 oz) tortellini (fresh or frozen)
  • salt and pepper to taste
  • 1 cup baby sweet peas, frozen
  • ¼ cup heavy cream
  • 1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)
  • Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned.
  • Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use ½ teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender.
  • Stir in the peas and cream. Off heat, then stir in ½ cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!