Happy Sunday! I’m back again this week with a delicious fall soup perfect to simmer all day in the crock pot. For the first time since March, we had some dear friends over to enjoy a fall meal out on the porch. It was just the best night – the conversation, the weather, the laughs, the food – all of it.
I set the table with fall flowers, loads of candles and white ceramic pumpkins. As the sun set and the candles glittered, it just felt magical to have another family gathered around our table.
Zuppa Toscana
- 1 Tablespoon olive oil
- 1 pound spicy Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 3 large russet potatoes, cut into ½ inch cubes (about 1 ½ pounds)
- 6 cups chicken broth
- 1 bunch fresh kale, stems removed and leaves chopped
- 1 cup heavy cream
- Salt and pepper, to taste
Saute sausage, onions and garlic in a skillet. Add to a slow cooker, along with broth and potatoes. Cover and cook on HIGH for 3-4 hours, or low for 5-6 hours. Stir in kale and let cook on HIGH for 30 minutes. Sin the heavy cream and serve.
This recipe was recommended by my sweet friend and Glass Slipper Concierge coworker, Alma. She lives in the metro Atlanta area too, and we have very much enjoyed attending some local training sessions together over the years!
With all of Whit’s baseball cancelled for today, we tacked TONS of yardwork in a pretty constant stream of drizzle. I hope you had a wonderful day!
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