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.
| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 10 min |
| Cook: | 8 hr 20 min |
| Yield: | 6 to 8 servings (or 4 with leftovers) |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 483 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 63 mg |
| Sodium | 853 mg |
Reviews
I made this last night and used a chicken sausage. It was absolutely delicious. My husband is not at all adventurous with food (actually more like a picky 3-year old) and he had a second helping. Slicing up a baguette and adding a couple slices make it feel more like stew than soup, but that wouldn’t be necessary. Also, I ran it through the Weight Watchers recipe calculator and it came out to 3 points per serving (with chicken sausage rather than beef/pork and without the bread of course). Can’t wait to make this again.
Unbelievable! I omit the balsamic and parsley- doesn’t do anything. I use 5 links mixed sweet and hot sausage. So savory. I make this all the time
I have made this several times and follow the recipe exactly EXCEPT I do not add the sausage until later. I found that the sausage gets soggy but the flavor is wonderful so when I get home from work and add the pasta, I fry the sausage at the same time the pasta is cooking, slice it and add it at the very end. YUM
I have made this 4 times and have the following observations/suggestions:
1. The flavor is great!
2. It is a hearty soup, not a stew–the broth is too thin to be considered a stew
3. The beans do not cook in 8 hours on low. The last time, I cooked it on low for 6 hours and high for 2-1/2 more and the beans still had a bit of bite.
4. The sausages are better if they are browned first–5 minutes on each side under the broiler makes a world of difference.
5. I add one bay leaf and a few red pepper flakes at the start of cooking.
So Good! I made it twice – the second time I added a roasted jalapeno. Both ways are quite yummy.
Delicious! Have made it following the recipe exactly, as well as on the stove top with canned beans (navy), and it’s delicious both ways. A keeper for sure.
this was the most delish slow cooker stew ive ever made!!! now i have to say i went to the butcher and got really good italian turkey sausage made in store. I did try browning them first but im not sure if that made a difference with the texture. I didnt mind the softer sausage. Also, i had canned beans on hand so i used them and put them in at the end. i also added zucchini but I am telling u this was awesome!!! the rind is the best!! cant wait to have this again!
I am a pretty decent home cook and honestly I hate my slow cooker! My family is constantly disappointed with the lack of flavor in a slow cooked meal. Lately, I have been searching for the highest rated slow cooker recipes to change my mind about this appliance and finally a winner! I followed the recipe as written, rave reviews from the family! YES!!!!!
I have made this several times. Easy Wow! Effort Wow! Taste Wow. I always make exactly to the recipe and add Itialian seasoning and crushed red pepper. Be sure to add the cheese rind as it is a must. The quality of the sausage is important so you don’t have some greasy mess that you are afraid to eat. I liked it better when I have fresh French Thyme from my garden but am still enjoying it the just same with dried. Freezes great for a easy work lunch or dinner after a long day. I pinned it as a keeper. I also think that the 8 hour vs 4 is much better.
This was really good. I used canned beans so I only used the 3 cups of chicken stock (no added water). I added the beans along with some chopped rainbow chard when I added the pasta. It is spicy, so I’m sure some mild Italian Sausage would be fine if you can’t handle the heat.