ZuppaToscana

1 lb bacon

1 lb Italian sausage (I use Jimmy Dean)

1 onion, diced

3-4 cloves garlic, minced

2-3 shakes of red pepper flakes, optional

6 cups chicken broth

6 potatoes, peeled and diced

1 bunch of kale

2-3 cups heavy cream (can use whole milk)

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Chop bacon and brown in a pan. 

When bacon is crispy, add sausage and brown. 

Add onion, garlic and red pepper flakes. 

Cook well. 

Add broth and diced potatoes to a large pot and boil for 5 mins. 

Add sausage mixture to pot and boil 5 more minutes. 

Wash kale and pull leaves off of stem. 

Discard stem and chop leaves. 

Add to pot and cover with a lid. 

Cook until potatoes are tender. 

Add cream and serve. 

Zucchini & Sausage Skillet

2 tbsp EVOO {or whatever oil you like}

1 lb mild Italian sausage {I use jimmy deans}

1 medium yellow onion, diced

2 garlic cloves, minced

Salt and pepper to taste

1 cup mushrooms, diced 

1-2 handfuls of spinach {rip stems off, stack and chop small}

4-5 smallish sized zucchini, diced small

12 oz spaghetti sauce {1/2 normal size jar. I like prego traditional}

Cooked brown rice {or egg noodles if you prefer}

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Brown sausage, onions and garlic, in oil, in a large skillet. 

Add salt and pepper to taste. 

Add mushrooms, spinach, zucchini, and spaghetti sauce. 

Stir to mix and cover with a lid. 

Cook for 5-10 mins or just until zucchini is cooked to your liking. 

Serve on top or brown rice or egg noodles. 

{I like to eat mine by itself with a big green salad!}

Zuppa Toscana Soup

Every time we go to The Olive Garden, my husband gets this soup and says, "You need to find a recipe for this."  I found this one and have heard really good things about it!  I can't wait to try it and see if he approves.

1  lb. Italian Sausage
4  Russet potatoes, peeled and diced
1  yellow onion, chopped
2  tsp. minced garlic
2  cans chicken broth
4  cups water
1/4  tsp. crushed red pepper
4  slices of bacon, diced
1  cup whipping cream
2  cups fresh Kale
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In a pot saute sausage and crushed red pepper together until browned.
Take out of pot and set aside.
In the same pot cook bacon, onion, and garlic for about 10 min.
Add the chicken broth, water and chopped potatoes.
Let simmer until potato is tender.
Add the cream, Kale, and sausage at the very end.
Heat through.

Italian Sausage Soup with Cheese Tortellini

1 lb. Italian sausage {such as Jimmy Dean}

1 cup chopped onion

1 tsp. minced garlic

5 cups beef broth

1/2 cup water

1/2 cup red cooking wine {optional but adds a great flavor}

2 {14.5 oz.} cans Italian diced tomatoes

1 cup thinly sliced or diced carrots

1 tsp. basil

1/2 tsp. oregano

1 {8 oz.} can tomato sauce

1 1/2 cups green beans or sliced zucchini {i prefer zucchini but didn't have any so i used green beans this time.}

8 oz. fresh tortellini pasta {such as Buitoni}

3 Tbsp. parsley

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In a lrg. pot, brown sausage.

Remove sausage and drain.

Saute onions and garlic in drippings.

Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.

Bring to a boil.

Reduce heat and simmer uncovered for 30 minutes.

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Skim fat from the soup.

Stir in beans and parsley.

Simmer covered for 20 minutes.

Add tortellini and simmer for 10 minutes longer.

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Sprinkle with Parmesan cheese on top of each serving.

Fried Egg Breakfast Bagel

Bagels
Eggs

Sliced cheddar cheese

Meat {ham, bacon or sausage}

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Open bagels and place face side up on a cookie sheet.

Place cheese on both sides of bagel.

Place in oven and broil on low until cheese is melted and bubbly. {watch closely so that bagles edges do not start to burn.}

Mean while, fry eggs in a pan with a small amount of butter. {I like to keep the yolks yolky. It's so yummy.}

When cheese is melted on bagel and eggs are done, place eggs on bottom side of bagel.

Warm ham or cook sausage in the same pan you used to fry the eggs.

Place on top of egg, close bagel and enjoy!

{If using bacon, fry in pan before melting cheese on bagel. Then proceed with the rest of the recipe.}

Cheesy Italian Sauce Bake

2 cups penne pasta, uncooked
3/4 lb. Italian sausage, casings removed
2 cups halved zucchini slices
1 red pepper, chopped
3/4 cup pizza sauce
1/4 lb. Velveeta Cheese, cut into 1/2-inch cubes
1/4 cup Parmesan Cheese
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HEAT oven to 350°F.

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COOK pasta as directed on package, omitting salt.

Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage.

Drain; return sausage to skillet.

Stir in zucchini, peppers and pizza sauce.

Cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
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DRAIN pasta.

Add to sausage mixture with Velveeta; mix lightly.

Spoon into 13x9-inch baking dish sprayed with cooking spray.

Top with Parmesan.

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BAKE 15 to 20 min. or until heated through.