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Olive garden zuppa toscana recipe delish how to#
Olive garden zuppa toscana recipe delish manual#

Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage.

Serve with additional red pepper flakes if desired.

Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.

Drain any excess fat and place sausage mixture in a 6-qt.

See my Main Course Category Page for even more delicious gluten-free dinners. Try this cooking class now Watch Class Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes.

Olive garden zuppa toscana recipe delish how to#

Stir in the kale and coconut milk and let heat through for 2-3 minutes.Ĭurious about the different sizes of Instant Pots? I took a 3-qt, 6-qt, and an 8-qt and cooked rice in them to compare their cooking times and I also examine the actual sizes of each and shared the results in my post on How to Know What Size Instant Pot to Buy.When time is up, use the quick-release method to open.

Olive garden zuppa toscana recipe delish manual#

Press manual setting for set timer for 5 minutes at high pressure.

Add in the chopped potatoes, chicken broth, salt, and pepper.

Stirring frequently until the onion is cooked, about 3 minutes.

Continue cooking and add the garlic, onion, oregano, and red pepper flakes.

Stir frequently and crumble the sausage as it cooks until lightly browned about 5 minutes. Season with more red pepper flakes, salt, and pepper to taste. Reduce the heat to low and add the cabbage slices. Cook for 15 to 20 minutes over medium heat, or until cauliflower is soft. Heat the cauliflower florets, broth, and water over medium-high heat. Replace lid and cook on low for 15 more minutes. Salt, pepper, and red pepper flakes to taste.

Cook on high for 4 hours and then add in chopped kale and coconut milk.

Add chopped potatoes, chicken broth, salt, and pepper.

Drain any excess fat and place sausage mixture in slow-cooker. Hot Italian sausage, casings removed 1 large onion, chopped 3 cloves garlic, minced kosher salt Freshly ground black pepper 6 c.Just make the slices about the same size so they cook evenly. Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes. I used the thick setting on my mandoline.In a large skillet fry the Italian sausage for 5 minutes chopping it while it cooks to get it crumbly.russet potatoes, chopped – no need to peel.gluten-free Italian sausage, casings removed.Ingredients for Dairy-Free Zuppa Toscana: Add the kale, the Parmesan cheese, the heavy whipping cream, and half and half and continue cooking for 15 minutes. Add the sausage and cover and continue cooking over medium heat until the potatoes are soft. Be prepared for everyone wanting seconds of this delicious heart-warming soup. Add the water, the chicken stock, the potatoes, the sugar, the salt and pepper and bring to a boil. Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with cooking directions for both the Instant Pot and Slow-Cooker.