Soups

Zuppa Tusacana (Olive Garden knock-off)

Ingredients:

2-3 potatoes

1 lb Italian sausage

1 c. milk

1/2 bag baby spinach or endive, or escarole, spinach is easiest to get but Olive Garden uses escarole, but any will work

Brown and crumble sausage drain fat and set aside. The skin of the potatoes stay on so scrub with water really well. Then cut lengthwise then slice very thin into half moon shapes. Cover just until potatoes are covered with cold water and boil until tender, add the sausage and milk until warmed, do not boil milk then add the greens until barely wilted. Season with salt and pepper to taste.

Cheesy Ham and Potato

Ingredients:

2-3 Potatoes

1/2 lbs cooked ham, deli sliced is fine

2 c. shredded cheddar cheese

1 c. milk

1/4 c. butter (half of stick)

1/2 c. flour

Wash, peel and chop potatoes into a medium dice, cover with cold water until just over the potatoes. Let boil until tender, add milk and let simmer slightly. In a small saucepan melt the butter then add the flour and whisk to make roux, cook for 1-2 min to cook out flour taste then stir into the potatoes, add the ham. Slowly add the cheese, about 1/2 cup at a time, let it melt and stir before you add more. The cheese will help thicken the soup. Let it simmer for a while until the consistency you like, the longer you let simmer the thicker it will get. To reheat after first use add milk to reconstitute it.