On a Roll

Here's a picture of Lucy, because it's been a while and you need your rabbit fix.

She's asleep.  On her toilet.  Apparently being a rabbit is that exhausting.

I am on a roll with recipes these days.  Actually, I was on a roll a couple of weeks ago (hence, lunch today from the freezer) and plan to be this weekend as well.  For this weekend I purposefully picked dishes that can be crammed in the crockpot and then left alone for hours while I watch Homeland.  Then, after a few episodes, I will miraculously have lunch and dinner for the next couple of weeks!  Anything that keeps me from trolling all the restaurants around my office is a good thing (for the wallet and the waistline).

Speaking of being on a roll, the Supper Club blog is back in business if you want to check it out.  Somebody (I won't name names) let it slip over the summer and has put it back on her goal list.  :)

Have you had the Zuppa Tuscana from The Olive Garden?  That was my lunch today, courtesy of a recipe from one of those cookbooks that's like "100 Top Restaurant Recipes!"  I would cite it, but I don't have it anymore and can't remember the title. 

I have tweaked the recipe (below) because I like to use more kale and chicken broth.  This recipe is extremely simple and reheats very well - it is perfect for fall and winter.  Like a good chili, I think this soup is better after a couple of days...

Another thing I appreciate about this soup is that it's an easy way to eat a healthy vegetable (kale).  I like to pretend that the Italian sausage doesn't cancel that out.  :)

Ingredients

*  1 pkg hot Italian sausage links (remove casings)
*  1 container (or about 3 cans) of chicken broth
*  2 large potatoes
*  2-3 bunches of fresh kale (or one large frozen package)
*  1/2 cup heavy whipping cream
*  Salt, pepper, crushed red pepper flakes

Directions

*  Cook the Italian sausage
*  While it is cooking, combine the chicken broth and whipping cream in a large soup pot over medium heat.
*  Cut potatoes into slices about 1/3 inch thick, then quarter the slices.
*  Place potatoes and chopped kale into soup pot.
*  When sausage is cooked, mix it into the soup and add a bit of salt, pepper, and red pepper flakes.
*  Reduce to a simmer and cook for 1.5 hours, stirring occasionally.

Enjoy this one, peeps!  It's a regular on the ol' Wright menu!