Olive Garden Crock pot/slow cooker Tuscany zuppa soup

Name: Olive Garden Crock pot/slow cooker Tuscany zuppa soup
Yield: 8 servings
Cuisine: American
Ingredients: 3 large potatoes; 5 italian sausage links, chicken, turkey or pork; 1 large diced onion; 3 garlic cloves minced; 6 cups chicken stock; 2 cups water; 2 teaspoons of italian seasoning; 2 teaspoons of oregano; 5 cups of chopped kale stems removed; 1 can of non or low fat evaporated milk

canuckshockeygirl @cook_3160209

Olive Garden Crock pot/slow cooker Tuscany zuppa soup

canuckshockeygirl @cook_3160209

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Ingredients

8 servings

soup
3large potatoes
5italian sausage links, chicken, turkey or pork
1large diced onion
3garlic cloves minced
6cups chicken stock
2cups water
2teaspoons of italian seasoning
2teaspoons of oregano
5cups of chopped kale stems removed
1can of non or low fat evaporated milk

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Steps

1

Clean and Cut potatoes in half and then slice into 1/4 inch slices (leave peeling on)
2

Add all ingredients except for kale and evaporated milk
3

Remove italian sausage from casings and brown in frying pan until cooked (about 10 mins) then add to crockpot
4

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