Olive Garden Crock pot/slow cooker Tuscany zuppa soup

• 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

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.
5. Once the potatoes are cooked, add the evaporated milk and kale.
6. Turn to low and cook for an additional 45 mins.
7. Taste and add salt and pepper as needed

potatoes, italian sausage links, onion, garlic, chicken stock, water, italian seasoning, oregano, non

Taken from cookpad.com/us/recipes/357959-olive-garden-crock-potslow-cooker-tuscany-zuppa-soup (may not work)