My friend Ami recommended this soup recipe. It was very tasty, and we had a lot of leftovers for lunch. Here's what we did (and here's where we got it):
Ingredients:
- 1 lb. Italian sausage, cut into bite size pieces
- 2 onions, diced
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ¼ teaspoon red pepper flakes
- 1 6-oz. can tomato paste
- 1 28-oz. can diced tomatoes
- 2 bay leaves
- 6 cups chicken broth (about 2 cartons)
- 10 oz. curly pasta of your choice
- Ricotta and mozzarella cheeses for topping
In a large slow cooker, combine all the ingredients, except
the pasta and cheeses. Cook on low for
8-9 hours or on high for 4-6 hours. In
the last 30 minutes of cooking, add the pasta.
When ready to serve, spoon the soup into microwave safe bowls. Dollop some ricotta and sprinkle some
mozzarella on top of the soup. Microwave
for about 30 seconds, or until the cheese is melted.
Thank you, Ami, for this great slow cooker recipe. I need more recipes for our crock pot, so if you have any, feel free to pass them on.
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