One Dish, Two Ways!

Olive Garden-esque Soup

Olive Garden-esque Soup

Wintertime in Texas either means it’s freezing one day or 80 degrees the next. We have had pockets of perfect soup weather days and then half the time, Shay’s grilling on the patio in his shorts.

I made this recipe about two years ago (variation on a Pinterest recipe) and ate on it for a week following a dental surgery. It was so good! This recipe is made in the crock pot but if you cooked it on the stove, it would be just as delicious. I was able to easily convert this soup for both of our diets. We were most definitely NOT disappointed.

Olive Garden-esque Soup (Shay’s Way)
1 lb. breakfast sausage (I used hot Owens sausage as it is corn syrup free)
2-3 cloves of garlic
2 cans diced tomatoes
2 cans cannellini beans (white kidney beans)
2 tbsp. dried basil
1 tbsp. dried oregano
1 cup kale, torn into small pieces
32 oz. chicken broth
3 cloves garlic
1 cup water
Salt and pepper to taste
Cooked elbow macaroni or ditalini pasta

Brown your sausage and drain. In your crock pot, add your crumbled sausage, tomatoes, cannellini beans, seasonings, and broth. Cook on HIGH for 3-4 hours or low for about 6 hours. When you’re ready to serve, label soup over cooked macaroni and top with shredded mozzarella, Parmesan, or cheddar cheese. Shay didn’t know it but his soup was served over gluten free pasta. Hehehe.

I received these ramekins (Bobby Flay brand) from Kohl’s as part of a wedding gift. They come in four fun different colors! Perfect for our soup.

Olive Garden-esque Soup (Shan’s Plan)
Plant-based “meat” (1 cup of cooked quinoa + 1 cup cooked lentils)
Ground sage (started off with about 1-2 tsp)
1 tbsp. Dijon mustard
3 cloves garlic
1 cans diced tomatoes
1 can cannellini beans
1 cup kale, torn into small pieces
1 zucchini, diced into bite size pieces
2 tsp. dried basil
1 tsp. dried oregano
32 oz. vegetable broth
Salt and pepper to taste
Cooked gluten-free pasta

Heat your “meat” in a skillet and add sage. I also added some Dijon mustard (I know this sounds really odd but it was surprisingly good!). In your crock pot, add your newly transformed “sausage,” beans, tomatoes, seasonings, and broth. Cook on HIGH for 3-4 hours or low for about 6 hours. When you’re ready to serve, label soup over cooked pasta and top with vegan cheese (if you so desire). Sometimes, I’m really bad and I like to top my soup with a little bit of pesto. The flavor realllllly sends it over the top! Enjoy!

Here’s the pasta I like to use (from Trader Joe’s):

 

 Definitely hit the spot!!

We are really impressed with this cozy Olive-Garden inspired soup. It would taste great with salad on the side or a baked potato. Or lots and lots of breadsticks 🙂

Soup and Salad,
Shan



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