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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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This thick soup is a cinch to throw together using some canned ingredients but it can also be made by subbing with fresher options. Just make sure to add the cooked pasta at the end and enjoy the rich flavor reminiscent of a great lasagna. Ingredients:
35-40oz diced tomatoes with italian seasonings, undraned |
2 cans(or about 28oz dried and cooked) white beans(cannellini, navy or great nothern), undrained |
2lbs italian sausage, ground |
1 large onion, chopped |
3 cloves garlic, minced |
2t fresh italian herbs, minced(or sub 1t dried) |
12oz tapenade(jarred or homemade...you can use olive, pepper or tomato based, whatever you have, or is your preference. i used olive) |
12oz ricotta cheese |
kosher or sea salt and fresh ground black pepper |
1lb cooked pasta(penne, cavelletti, etc) |
fresh parmesan for garnish, if desired |
Directions:
1. Add tomatoes, beans, sausage, onion, garlic, tapenade and salt and pepper to slow cooker.
2. Cook on low for about 5-7 hours, until flavors are well blended and meat is done.
3. Add ricotta cheese and stir, while still cooking on low. This will not be pretty , as the ricotta leaves a bit of color and texture as it mixes in, but it doesn't turn and it tastes great :)
4. Fold in cooked pasta.
5. Serve with freshly grated Parmesan cheese, if desired
6. *please note, this will fill a large slow cooker.... cut the recipe in half, if desired, to be more manageable.
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