Soup and scraps ...

The recipe I promised, Zuppa Toscana ... sound familiar? Do you like Olive Garden? Then you might be familiar with this dish, one of their three soup choices. It's one of my favorites, so when I saw a recipe for it posted on Jessica Sprague's blog, I was so excited to give it a try. It turned out great and very close to the "real deal" ... I just wish I had the breadsticks and salad to go with ;).

Zuppa Toscana

• 1 lb spicy italian sausage (you can get it in the casings and cut it out, or get it ground)
• 2 russet potatoes, sliced in half lengthwise, then cut into 1/8 inch slices
  
• 1/2 c. bacon bits (I like the Hormel Real Bacon bits, in the 3 oz. jar - just put the whole jar in)
• 1 onion, chopped
• 2 cans chicken broth
• 1 quart water
• 2 cloves garlic, minced
• 1 cup heavy whipping cream
• 2 cups kale, chopped

Combine the chicken broth, water, garlic, potatoes, and onions in a large pot. Cook over Medium heat until the potatoes are done. Meanwhile, brown the sausage. Drain, place on a plate with paper towels to continue draining, and set aside. When the potatoes are done, add the sausage and bacon bits, salt and pepper to taste, and continue cooking for about 10 minutes. Turn the heat down to Low. Add the cream and chopped kale. Heat through and serve.

(I was too lazy to cook bacon and forgot to grab the pre-cooked at the store, so ours went without and was still very good)

And the scraps ...

Here is the card I did for week #3 of our "52 Card Scrap-Up" challenge. I took the "easy" road this week and did a digital design for the front and back and added my journaling after I printed.

Theme - Favorite moment this week:


Again, Happy Friday and Happy Weekend!!