Best Crock Pot Sausage Pasta Stew Recipes

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SAUSAGE, BEAN AND PASTA STEW



Sausage, Bean and Pasta Stew image

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Time 8h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  • Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
  • Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  • Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.

SAUSAGE PASTA STEW



Sausage Pasta Stew image

If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat. -Sarah Bowen of Upland, California

Provided by Taste of Home

Categories     Dinner

Time 7h35m

Yield 8 servings (about 2-3/4 quarts).

Number Of Ingredients 13

1 pound turkey Italian sausage links, casings removed
4 cups water
1 jar (24 ounces) meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
2 medium carrots, sliced
1 medium sweet red or green pepper, diced
1/3 cup chopped onion
1-1/2 cups uncooked spiral pasta
1 cup frozen peas
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion., Cover and cook on low for 7-9 hours or until vegetables are tender., Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.

Nutrition Facts : Calories 276 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 1111mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.

SLOW COOKER SAUSAGE, BEAN AND PASTA STEW



Slow Cooker Sausage, Bean and Pasta Stew image

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings (or 4 with leftovers)

Number Of Ingredients 14

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  • Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  • Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
  • Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

ITALIAN SAUSAGE CROCKPOT SOUP



Italian Sausage Crockpot Soup image

Make and share this Italian Sausage Crockpot Soup recipe from Food.com.

Provided by William Johnson

Categories     Clear Soup

Time 4h55m

Yield 1 Crock Pot 4.5 - 6 Qt., 8 serving(s)

Number Of Ingredients 15

1 lb bulk mild Italian sausage
1 large brown onion, chopped
1/2 teaspoon minced garlic (I use bottled)
2 medium carrots, chopped
1 stalk celery, chopped
1 (14 1/2 ounce) can tomatoes, chopped & undrained
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon crushed dried rosemary
1 bay leaf
1 teaspoon crushed dried oregano
1/4 teaspoon crushed dried thyme
3 (14 ounce) cans chicken broth
1/2 cup orzo pasta
parmesan cheese, shredded

Steps:

  • 1. Brown Susage, Onion, & Garlic, drain.
  • 2. In slow cooker add: Everything except orzo and Parmesan.
  • 3. Cook on Low for 8 hrs or on High for 4 hours.
  • 4. Set pot to high and add Orzo for 20 minute.
  • 5. Serve with Parmesan Cheese in top.

ROBUST ITALIAN SAUSAGE & PASTA (CROCK POT)



Robust Italian Sausage & Pasta (Crock Pot) image

Make and share this Robust Italian Sausage & Pasta (Crock Pot) recipe from Food.com.

Provided by hungrykitten

Categories     Pork

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 8

4 Italian sausages, halved (4 oz each)
1 (25 5/8 ounce) jar italian sausage spaghetti sauce
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 large green pepper, julienned
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon italian seasoning
2 cups uncooked spiral pasta

Steps:

  • In a large nonstick skillet, brown sausage links. Transfer to a 3 quart slow cooker.
  • Add the spaghetti sauce, tomatoes, green pepper, onion, garlic and Italian seasoning; mix well. Cover and cook on low for 6 hours.
  • Stir in pasta. Cover and cook on high for 30-40 minutes or until pasta is tender.

SLOW COOKER HEARTY CHEDDAR-TOPPED SAUSAGE STEW



Slow Cooker Hearty Cheddar-Topped Sausage Stew image

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 15

8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
1/2-1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14-ounce) can chopped tomatoes with juice
3/4 cup dried lentils
1 tablespoon cider vinegar
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary, divided
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)

Steps:

  • Prick sausages all over with fork (to keep them from bursting).
  • Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
  • Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.
  • Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.
  • Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.
  • Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

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