I recently made this recipe for our Ladies Homestead Night Out and wanted to share it with you all! This recipes uses Italian pork sausage from Carroll Creek Farms. They are a local farm in Waynesville, Ohio and we love visiting their meat retreat store! The rest of the ingredients came from our garden or back yard. Enjoy!

Zuppa Toscana

Ingredients:
1 pound ground pork or sausage
1 yellow onion chopped
1 clove garlic chopped, or 2-3 tsp garlic powder
1.5 pounds potatoes
2 quarts bone broth
2 cups chopped kale
salt & pepper to taste

Start by browning your meat and chopped onions together.
Once the meat is almost browned, I like to make a small well in the middle of the pan and add the chopped garlic. Sauté until golden.
Next add your bone broth and bring the pain to a medium-high heat. Add your chopped potatoes and allow to cook for about 15 minutes until potatoes begin to soften. Reduce heat to a simmer and let simmer 30 minutes.
Right before serving, add your chopped kale so it can wilt just a smidge. Season with salt and pepper to taste, and any other herbs you’d like, depending upon your sausage flavorings.
Optional: Add a splash of cream at the end and top with parmesan cheese.
Best served with warm sourdough. :)