Slow Cooker Country Sausage & Veggie Soup
It's creamy, comforting and absurdly easy to make.
Equipment
- 1 medium-sized sauté pan
- 1 slow cooker (at least 6 quarts)
- 1 wooden spoon or silicone spatula
- 1 ladle, for serving
Ingredients
- 1 lb pork sausage roll (I used Jimmy Dean)
- 1 small white onion, diced
- 1/2 head celery, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 6 cups chicken broth
- 1 tbsp minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 cup shredded Parmesan
- 1 cup heavy cream
- 1 box (16 oz) penne or rigatoni pasta
- 1 tbsp torn fresh basil, for topping (optional)
Instructions
- Place a medium saute pan over medium heat. Add a drizzle of oil, and once it's warm, add pork roll. Break up the sausage into bite-sized pieces as it browns. Once cooked, remove from heat and drain excess grease.
- Add sausage to the slow cooker, along with the chopped onion, celery, tomatoes, chicken broth, garlic, oregano and pepper. Cook on high for 4 hours (or low for 6 to 8).
- Half an hour before serving: If the slow cooker is on high, reduce to low. Add heavy cream and Parm, stirring thoroughly. Replace lid and let it cook for the next 30 minutes.
- As it cooks, make the pasta to al dente. Drain pasta water and add a scoop or two of noodles into each soup bowl. Top with the slow cooker soup and garnish with bits of torn basil before serving.