Olive Garden Soup Recipe

Cook on low for 7-8 hours or high for 4-5 hours.
Olive garden soup recipe. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Set chicken aside for.
While the soup is heating thinly slice the potatoes with the mandolin and then add to the soup. Preheat a Dutch oven or another soup pot over medium heat and add about 2 tablespoons of canola oil. This recipe is perfect for the co.
Return sausage to the pot and add the chicken stock diced tomatoes and water bring to a boil and reduce to simmer. Pot until beef starts to brown. Drain and add to soup.
Add celery onions garlic and carrots and saute for 2-3 minutes until onions are translucent. Before serving cook pasta according to package directions. Sauté for 5 minutes or until the veggies are cooked and the onion is translucent.
This soup is easy to make super hearty and packed with Italian flavor. They will break up a bit and make the soup. Add chicken broth water potatoes salt and pepper and.
Also add beef stock oregano pepper Tabasco spaghetti sauce and noodles. Heat olive oil in a large pot over medium heat. Drain and rinse beans and add to the pot.