Zuppa Tuscana knock-off (Pressure Cooker)

COURTNEY - IMG_0665 I love, love, love potato soup. Any and all that I have ever tried, but this one has been my go-to favorite of them all. I have made a few changes from the recipe I came across years ago and made it an even heartier soup. The Italian sausage and buttery potatoes with delicious kale and bacon. Bacon makes everything better, right?! I always have Italian sausage, bacon and potatoes on hand, so this is pretty easy for me to whip up and even easier since getting a pressure cooker.

Just a few notes to answer questions that I’m always asked:

~Kale is in the fresh produce section and is green and usually in a “bunch” bundled together.
~I always use Red Potatoes because that is what I have on hand at all times; however, any potato will work. Russet potatoes tend to stay together the best whereas the softer potatoes do fall apart more.
~I used heavy whipping cream for a more creamy broth, but I have also used half and half and even 1% milk. So, use whatever you have on hand or prefer.

Prep time: 15 minutes
Brown time: 10 minutes
Cook time: 20 minutes
Total time: 45 minutes
Serves 4-6


* 1 lb. ground Italian sausage
* 1/2 a medium onion, diced
*2 tsp garlic, minced
* 8 slices bacon, diced
* 4 cups potatoes, sliced evenly into rounds
*2 (32 oz) chicken broth
*1 bunch kale, chopped into bite size pieces (add as much or as little as you like)
*3/4 cup heavy whipping cream (or milk/half & half)


1. Place Italian sausage in pressure cooker and cook on “brown”.
2. Use slotted spoon to remove sausage and place on paper towel to drain.
3. Add onion and bacon to pressure cooker in the sausage grease and cook on “brown” until onions are translucent.
4. Remove onion and bacon and place with sausage to drain the grease. Just pour the grease out and don’t clean the pot out because that’s just delicious flavor!
5. Add the Italian sausage, onion and bacon back into the pressure cooker with the minced garlic and cook for about 1 minute.
6. Add the potatoes and chicken broth; cover and cook for 25 minutes.
7. Release pressure once done cooking, but keep away from the steam!
8. Add heavy whipping cream and kale just before serving; stir and serve.

Make some bread sticks and sweet tea and you have a complete hearty meal that will be sure to satisfy you.

Lactation Cookies In A Jar

Lactation Cookies in a jar by Cheaper Than Therapy

Lactation Cookies in a jar by Cheaper Than Therapy

Everyone that knows me, knows I love sweets. Now that I’m a breastfeeding mother who loves sweets, what better way to keep my supply up than with yummy lactation cookies!! What’s even better is all the ingredients are safe to share with the kids, husband and friends and family! Unless you don’t like to share, then I’d recommend telling them they are for lactating and unless they want to lactate, they can’t eat them. 😉 My kids and husband eat them more than I do, so I probably should have told them the cookies will make them lactate! Hehe!


  1.  1 cup flour
  2.  1/2 tsp baking powder
  3. 3/4 cup brown sugar
  4. 2 tbsp flax seed
  5. 4 tbsp brewers yeast
  6. 1/2 tsp salt
  7. 1 1/2 cup rolled oats
  8. 1/2 – 1 cup mix-ins of choice (chocolate chips, nuts, cranberries, etc.)
  9. 1 quart mason jar

when preparing to cook, you’ll also need:

  1.  1/2 cup butter or coconut oil
  2. 1 egg
  3. 2 tbsp water
  4. 1 tsp vanilla extract

To layer dry ingredients in jar:
(these layers will be different than the picture because I’ve come to realize the flour will fall through the cracks of the mix-ins, so it won’t be as pretty to look at. I place the flour as the top layer because it helps seal the jar and keeps the brown sugar from drying out in the air.)

  1.  Rolled oats
  2.  Mix-ins of choice (I used dried cranberries, semi-sweet and butterscotch chips)
  3. Brown sugar
  4. Flax seed and brewers yeast
  5. Mix together in a medium bowl : flour, salt, and baking powder then pour on top.

To mix and bake:

Preheat oven to 350°.

In a mixer, soften 1/2 cup butter or coconut oil.
Add 1 egg, 2 tbsp water and 1/2 tap vanilla extract.
Add contents of jar and mix well until all ingredients are wet. (If dough seems to be too runny/soft; place in refrigerator for about 15 minutes to firm up some.)
Drop by tablespoons onto a lined or greased baking sheet about 1 inch apart.
Bake for 10-12 minutes.

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