Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, olive garden crock pot/slow cooker tuscany zuppa soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Olive Garden Crock pot/slow cooker Tuscany zuppa soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Olive Garden Crock pot/slow cooker Tuscany zuppa soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have olive garden crock pot/slow cooker tuscany zuppa soup using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Olive Garden Crock pot/slow cooker Tuscany zuppa soup:
- Prepare soup
- Prepare 3 large potatoes
- Make ready 5 italian sausage links, chicken, turkey or pork
- Make ready 1 large diced onion
- Get 3 garlic cloves minced
- Take 6 cups chicken stock
- Make ready 2 cups water
- Prepare 2 teaspoons of italian seasoning
- Prepare 2 teaspoons of oregano
- Prepare 5 cups of chopped kale stems removed
- Get 1 can of non or low fat evaporated milk
Steps to make Olive Garden Crock pot/slow cooker Tuscany zuppa soup:
- Clean and Cut potatoes in half and then slice into 1/4 inch slices (leave peeling on)
- Add all ingredients except for kale and evaporated milk
- Remove italian sausage from casings and brown in frying pan until cooked (about 10 mins) then add to crockpot
- Cook on high for 4 hours or 8 hours on low. Once the potatoes are cooked, add the evaporated milk and kale. Turn to low and cook for an additional 45 mins. Taste and add salt and pepper as needed
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