Shannon's Cookbook

This recipe is my version of the Italian soup commonly served at Olive Garden. Easy, delicious and ready in under a half hour. 1 lb. Italian Sausage (I use a spicy version) 2 large potatoes, diced 1 large onion, chopped 2 cloves garlic minced 2 cups fresh baby spinach, stems removed 2 cans chicken broth 1 qt. water 1 small can diced tomatoes 1 cup 1/2 and 1/2 Brown sausage in a large pot. Drain on paper towel. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add potatoes, chicken broth, water and tomatoes to pot, and cover and cook on medium heat til potatoes are done (about 15 minutes). Add salt and pepper to taste, spinach and 1/2 and 1/2. Bring to a simmer til heated through.

Split pea is one of my favorite soups and this recipe jazzes the regular split pea up a bit. 1 pound dried split peas 10 cups water 1 pound smoked sausage of your choice, sliced 5 cubes chicken bouillon 1 1/2 cups chopped carrot 1 cup chopped celery 2 potatoes, peeled and chopped 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 2 bay leaves 1 onion, chopped In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls. From ye olde recipe box