Tapenade Lasagna Soup
From keni 13 years ago
- 5 hours to make
- Serves 8-12
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 shopping list
- 2 cans(or about 28oz dried and cooked) white beans(cannellini, navy or great nothern), undrained shopping list
- 2lbs italian sausage, ground shopping list
- 1 large onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 2T fresh Italian herbs, minced(or sub 1T dried) shopping list
- 12oz tapenade(jarred or homemade...you can use olive, pepper or tomato based, whatever you have, or is your preference. I used olive) shopping list
- 12oz ricotta cheese shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- 1lb cooked pasta(penne, cavelletti, etc) shopping list
- fresh Parmesan for garnish, if desired shopping list
How to make it
- Add tomatoes, beans, sausage, onion, garlic, tapenade and salt and pepper to slow cooker.
- Cook on low for about 5-7 hours, until flavors are well blended and meat is done.
- 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 :)
- Fold in cooked pasta.
- Serve with freshly grated Parmesan cheese, if desired
- *please note, this will fill a large slow cooker.... cut the recipe in half, if desired, to be more manageable.
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