Kick back and relax—these 31 Italian sausage slow cooker recipes are your ticket to easy, mouthwatering dinners on hectic nights. Perfect for comfort food lovers, each dish delivers rich flavors with minimal effort. Get ready to transform your weeknights with these irresistible, set-it-and-forget-it meals that the whole family will adore!
Hearty Italian Sausage and White Bean Stew
Fall is the perfect time for cozy meals that warm you from the inside out. This stew brings together savory Italian sausage and creamy white beans in a rich, comforting broth. You’ll love how easy it is to make on a busy weeknight.
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage
– 1 cup diced onion
– 2 cloves minced garlic
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 lb Italian sausage, breaking it into small chunks with a spoon, and cook for 6-8 minutes until browned. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Stir in 1 cup diced onion and cook for 4-5 minutes until translucent.
4. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth, scraping the bottom to release any browned bits.
6. Add 2 (15 oz) cans cannellini beans (drained and rinsed), 1 (14.5 oz) can diced tomatoes (with juices), 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
7. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes. Tip: Simmering uncovered helps thicken the broth naturally.
8. Stir in 1/4 cup chopped fresh parsley and cook for 2 more minutes. Tip: Add parsley at the end for maximum freshness and flavor.
9. Remove from heat and let stand for 5 minutes before serving.
This stew has a hearty texture with tender beans and robust sausage in every bite. The flavors meld together beautifully, with a slight kick from the red pepper. Try serving it over crusty bread or with a sprinkle of Parmesan cheese for an extra touch.
Slow Cooked Italian Sausage and Vegetable Soup
Even on the busiest days, you deserve a warm, comforting meal that practically makes itself. This slow-cooked Italian sausage and vegetable soup is your new go-to for cozy evenings, packed with flavor that develops beautifully over hours in the crockpot.
Ingredients
– 1 lb Italian sausage
– 1 onion, diced
– 3 carrots, sliced
– 2 celery stalks, chopped
– 4 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 6 cups chicken broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 2 cups chopped kale
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and black pepper to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of Italian sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any excess grease behind.
4. In the same skillet, add the diced onion, sliced carrots, and chopped celery, sautéing for 5-7 minutes until slightly softened.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Pour the vegetable mixture into the slow cooker with the sausage.
7. Add 1 (28-ounce) can of crushed tomatoes, 6 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes to the slow cooker.
8. Stir all ingredients together until well combined.
9. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
10. Stir in 2 cups of chopped kale during the last 30 minutes of cooking to wilt it slightly.
11. Season with salt and black pepper to taste just before serving.
12. Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese. You’ll love how the tender vegetables and savory sausage meld together in every spoonful, with the kale adding a pleasant bite and the Parmesan lending a salty richness. Try serving it with crusty bread for dipping or a side salad to make it a complete meal.
Italian Sausage and Bell Pepper Marinara
Gosh, you know those nights when you want something hearty but don’t want to fuss? This Italian sausage and bell pepper marinara hits the spot—it’s cozy, flavorful, and comes together in no time.
Ingredients
– 1 lb Italian sausage
– 2 cups bell peppers, sliced
– 1 cup onion, chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb Italian sausage to the skillet, breaking it into small pieces with a spoon, and cook until browned, 6-8 minutes.
3. Tip: Use a wooden spoon to break up the sausage evenly for consistent browning.
4. Add 1 cup chopped onion and 2 cups sliced bell peppers to the skillet, stirring to combine.
5. Sauté the vegetables until softened, about 5 minutes, stirring occasionally.
6. Add 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Tip: Mince the garlic finely to distribute flavor evenly without overpowering bites.
8. Pour in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring well.
9. Bring the mixture to a simmer, then reduce heat to low and cover the skillet.
10. Let it simmer for 15 minutes, stirring occasionally to prevent sticking.
11. Tip: Simmering with the lid on helps meld the flavors and thicken the sauce beautifully.
12. Remove from heat and stir in 1/4 cup chopped fresh basil just before serving.
Wow, the texture is wonderfully chunky with tender sausage and peppers, while the marinara brings a rich, herby sweetness. Serve it over pasta, with crusty bread for dipping, or even as a topping for polenta—it’s versatile and always a crowd-pleaser.
Creamy Italian Sausage and Potato Chowder
Zesty and comforting, this creamy chowder is exactly what you need when the weather turns chilly. It combines savory Italian sausage with tender potatoes in a rich, velvety broth that’ll warm you right up. You’re going to love how easy it is to make—perfect for a cozy weeknight dinner.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 lb potatoes, peeled and cubed
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned.
3. Tip: Use a wooden spoon to crumble the sausage evenly for better texture.
4. Add 1 diced onion and cook for 3-4 minutes until softened.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth and bring to a boil.
7. Add 1 lb cubed potatoes and reduce heat to a simmer.
8. Cook for 15-20 minutes until potatoes are fork-tender.
9. Tip: Simmer gently to avoid overcooking the potatoes.
10. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper.
11. Heat through for 3-5 minutes without boiling.
12. Tip: Avoid boiling after adding cream to prevent curdling.
13. Remove from heat and stir in 1/4 cup chopped parsley.
Now, dig into that creamy, hearty bowl—the savory sausage and tender potatoes melt together beautifully. Nothing beats topping it with extra parsley or a sprinkle of red pepper flakes for a little kick.
Savory Italian Sausage and Lentil Soup
Perfect for those chilly evenings when you want something hearty and comforting. This soup comes together with minimal effort but delivers maximum flavor that’ll warm you right up. You’ll love how the Italian sausage and lentils create such a satisfying bowl.
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage
– 1 cup diced onion
– 2 cloves minced garlic
– 6 cups chicken broth
– 1 cup dried brown lentils
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chopped kale
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 lb Italian sausage, breaking it into small pieces with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
3. Tip: Don’t overcrowd the pot—browning the sausage in batches ensures even cooking and better flavor development.
4. Add 1 cup diced onion and cook for 4-5 minutes until softened and translucent.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add 1 cup dried brown lentils, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
9. Tip: Simmer gently—a rapid boil can break down the lentils too much and make the soup mushy.
10. Stir in 2 cups chopped kale and cook for 3-4 minutes until wilted but still vibrant green.
11. Tip: Remove the tough stems from the kale before chopping for a more pleasant texture in your soup.
12. Ladle the soup into bowls and serve immediately.
Just imagine that first spoonful—the tender lentils and savory sausage create a rich, hearty base, while the kale adds a fresh, slightly bitter contrast. For a creative twist, top each bowl with a sprinkle of Parmesan cheese and a drizzle of good olive oil right before serving.
Tuscan Italian Sausage and Kale Soup
Dinner just got easier with this cozy soup that’s perfect for chilly evenings. You’ll love how the Italian sausage and kale come together in a rich broth that feels like a warm hug in a bowl. It’s ready in under an hour and packed with flavor.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 bunch kale, stems removed and leaves chopped
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb Italian sausage, breaking it into small pieces with a spoon, and cook until browned, about 8-10 minutes.
3. Tip: Use a wooden spoon to crumble the sausage evenly for consistent browning.
4. Add 1 diced onion and cook until softened, about 5 minutes.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth and bring to a boil.
7. Reduce heat to medium-low and simmer for 10 minutes.
8. Add 1 can drained and rinsed cannellini beans, 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
9. Simmer for another 5 minutes.
10. Stir in 1 bunch chopped kale and cook until wilted, about 3-5 minutes.
11. Tip: Massage the kale with your hands before adding to soften it and reduce bitterness.
12. Season with salt and black pepper to taste.
13. Tip: Let the soup sit for 5 minutes off the heat to allow flavors to meld together.
14. Serve hot.
Hearty and satisfying, this soup has a robust texture from the beans and sausage, with a slight kick from the red pepper. For a creative twist, top it with a sprinkle of Parmesan cheese or serve with crusty bread for dipping—it’s sure to become a weeknight favorite.
Spicy Italian Sausage and Mushroom Ragu
Craving something hearty and full of flavor? You’re going to love this spicy Italian sausage and mushroom ragu—it’s the perfect cozy meal for any night of the week. Let’s get cooking!
Ingredients
– 1 lb spicy Italian sausage, casings removed
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup dry red wine
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt to taste
– Fresh basil for garnish
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 5-7 minutes until browned.
3. Tip: If the sausage releases too much fat, drain excess but leave about 1 tbsp for flavor.
4. Add 1 diced yellow onion and cook for 3-4 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until they release moisture and brown slightly.
7. Pour in 1/4 cup dry red wine, scraping the bottom of the skillet to deglaze, and simmer for 2 minutes.
8. Tip: Use a dry red like Chianti for the best depth of flavor.
9. Add 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and salt to taste.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
11. Tip: Simmering longer, up to 30 minutes, intensifies the flavors if you have time.
12. Remove from heat and let rest for 5 minutes before serving.
13. Garnish with fresh basil.
Your ragu will be rich and slightly chunky with a kick of heat from the sausage and red pepper flakes. Try it over creamy polenta or twirled with thick pasta for a comforting dinner that’s sure to impress.
Italian Sausage, Spinach, and Cheese Tortellini
Ready for a cozy dinner that comes together in no time? You’ll love this Italian sausage, spinach, and cheese tortellini—it’s hearty, flavorful, and perfect for busy weeknights. Let’s get cooking!
Ingredients
– 1 lb Italian sausage
– 1 (20 oz) package cheese tortellini
– 4 cups fresh spinach
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp red pepper flakes
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb Italian sausage, breaking it into small pieces with a spoon, and cook for 5-7 minutes until browned and no longer pink.
3. Tip: If the sausage releases too much fat, drain excess but leave about 1 tbsp for flavor.
4. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes, stirring for 1 minute until fragrant.
5. Pour in 1/2 cup heavy cream, bring to a simmer, and cook for 2 minutes to thicken slightly.
6. Stir in 4 cups fresh spinach and cook for 2-3 minutes until wilted.
7. Meanwhile, bring a large pot of salted water to a boil and cook 1 (20 oz) package cheese tortellini according to package directions, usually 3-4 minutes.
8. Tip: Reserve 1/4 cup pasta water before draining to adjust sauce consistency if needed.
9. Drain tortellini and add to the skillet with the sausage mixture.
10. Toss everything together over low heat for 1-2 minutes to combine.
11. Stir in 1/4 cup grated Parmesan cheese until melted and creamy.
12. Tip: For extra richness, let it sit off heat for 2 minutes before serving to allow flavors to meld.
13. Season with salt to taste if desired.
Perfectly tender tortellini pairs with the savory sausage and creamy sauce, while the spinach adds a fresh balance. Serve it with a sprinkle of extra Parmesan and crusty bread for dipping—it’s a crowd-pleaser every time!
Rustic Italian Sausage and Tomato Risotto
Unbelievably cozy and perfect for a weeknight, this risotto brings together savory sausage and sweet tomatoes in one comforting bowl. You’ll love how simple it is to make something that tastes so restaurant-worthy.
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth, warmed
– 1 can (14.5 oz) diced tomatoes, undrained
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into small pieces with a spoon until browned and no longer pink.
3. Tip: Use a wooden spoon to break up the sausage evenly for consistent browning.
4. Add 1 small diced onion and cook for 3-4 minutes until softened.
5. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
6. Add 1 cup Arborio rice and toast for 1-2 minutes, stirring constantly until grains are lightly golden.
7. Pour in 1/2 cup dry white wine and cook for 2-3 minutes, stirring until the liquid is mostly absorbed.
8. Tip: Warm your 4 cups chicken broth in a separate saucepan to help the rice cook evenly and absorb better.
9. Add 1/2 cup of warm chicken broth to the rice, stirring frequently until absorbed.
10. Repeat adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next; this should take about 20-25 minutes total.
11. Stir in 1 can diced tomatoes with their juices during the last 10 minutes of cooking.
12. Tip: Taste the rice after 20 minutes; it should be creamy with a slight bite (al dente).
13. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp unsalted butter until melted and creamy.
14. Season with salt and black pepper to taste.
15. Let stand for 2 minutes before serving.
Hearty and rich, this risotto has a velvety texture with pops of tomato and savory sausage throughout. Serve it topped with extra Parmesan and a side of crusty bread for dipping into the creamy goodness.
Slow Cooker Italian Sausage Lasagna
Mmm, you know those cozy nights when you want something hearty but don’t want to babysit the stove? This slow cooker lasagna delivers all the comfort with minimal effort—just layer, set, and forget!
Ingredients
– 1 lb Italian sausage
– 1 (24 oz) jar marinara sauce
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 9 no-boil lasagna noodles
– 1 large egg
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Brown 1 lb Italian sausage in a skillet over medium-high heat for 8-10 minutes, breaking it into crumbles with a spoon.
2. Drain excess grease from the sausage using a colander.
3. Mix the cooked sausage with 1 (24 oz) jar marinara sauce in a bowl.
4. In a separate bowl, combine 1 cup ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1 tsp dried basil, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
5. Spread 1/2 cup of the sausage-sauce mixture evenly over the bottom of a 6-quart slow cooker.
6. Place 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed.
7. Spread half of the ricotta mixture over the noodles using a spatula.
8. Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta layer.
9. Repeat the layers: sausage sauce, noodles, ricotta mixture, and mozzarella cheese.
10. Top with a final layer of noodles, remaining sausage sauce, and 1 cup shredded mozzarella cheese.
11. Cover the slow cooker and cook on low heat for 4 hours or until noodles are tender and cheese is bubbly.
12. Let the lasagna rest uncovered for 15 minutes before slicing to set layers.
Buttery, rich layers meld together with a hint of spice from the sausage, making each bite irresistibly cheesy. Serve it with a crisp green salad or garlic bread for a complete meal that’ll have everyone asking for seconds!
Zesty Italian Sausage and Red Pepper Meatballs
Get ready for a flavor-packed dinner that comes together in no time! These meatballs combine spicy Italian sausage with sweet roasted peppers for the perfect bite. You’ll love how easy they are to make for weeknights or entertaining.
Ingredients
– 1 pound ground Italian sausage
– 1 cup finely diced red bell pepper
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves minced garlic
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups marinara sauce
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 pound ground Italian sausage, 1 cup finely diced red bell pepper, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Mix all ingredients gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1.5-inch balls, placing them on the prepared baking sheet about 1 inch apart.
5. Drizzle 2 tablespoons olive oil over the meatballs to help them brown evenly in the oven.
6. Bake at 400°F for 18-20 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
7. While the meatballs bake, heat 2 cups marinara sauce in a large skillet over medium heat until simmering.
8. Transfer the baked meatballs to the skillet with the marinara sauce, stirring gently to coat.
9. Simmer the meatballs in the sauce for 5 minutes to allow the flavors to meld together.
10. Let the meatballs rest for 2-3 minutes before serving to help them hold their shape better.
A burst of savory spice from the sausage pairs beautifully with the sweet, tender peppers in every bite. Serve these over pasta, in a sub roll, or even as an appetizer with toothpicks for a crowd-pleasing dish that’s always a hit.
Savory Italian Sausage and Gnocchi Bake
Craving something cozy and comforting? You’re going to love this savory Italian sausage and gnocchi bake. It’s the perfect one-pan meal for busy weeknights or casual gatherings with friends.
Ingredients
– 1 pound Italian sausage
– 1 package (16 ounces) potato gnocchi
– 1 cup marinara sauce
– 1/2 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried basil
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 pound Italian sausage to the skillet, breaking it into small pieces with a spoon.
4. Cook the sausage for 6-8 minutes until browned and no longer pink, stirring occasionally.
5. Tip: If your sausage releases a lot of grease, drain excess fat but leave about 1 tablespoon for flavor.
6. Add 1 package potato gnocchi to the skillet with the sausage.
7. Cook for 3-4 minutes, stirring frequently, until gnocchi starts to brown slightly.
8. Pour in 1 cup marinara sauce and 1/2 cup heavy cream.
9. Add 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, salt, and black pepper.
10. Stir everything together until well combined and heated through, about 2-3 minutes.
11. Tip: For extra flavor, let the sauce simmer for 1-2 minutes to thicken slightly before adding cheese.
12. Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top.
13. Transfer the skillet to the preheated oven.
14. Bake for 15-18 minutes until the cheese is melted and bubbly with golden spots.
15. Tip: For a crispier top, broil for the last 1-2 minutes but watch carefully to prevent burning.
16. Remove from oven and let rest for 5 minutes before serving.
Really, the combination of tender gnocchi, savory sausage, and creamy cheese creates an irresistible texture that’s both hearty and comforting. The slight spice from the red pepper flakes balances the richness perfectly—try serving it with a simple green salad for a complete meal that everyone will devour.
Flavorful Italian Sausage and Fennel Soup
Just imagine coming home to a bowl of this cozy soup after a long day. You’ll love how the Italian sausage and fennel blend together for a hearty, comforting meal that’s perfect for chilly evenings.
Ingredients
– 1 lb Italian sausage
– 1 large fennel bulb
– 1 yellow onion
– 3 cloves garlic
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 2 tbsp olive oil
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Remove Italian sausage from casings and add to the pot, breaking it into small chunks with a wooden spoon.
3. Cook sausage for 6-8 minutes, stirring occasionally, until browned and no longer pink.
4. Tip: Use a slotted spoon to transfer cooked sausage to a plate, leaving drippings in the pot for extra flavor.
5. Dice 1 yellow onion and thinly slice 1 large fennel bulb, reserving fronds for garnish.
6. Add onion and fennel to the pot and cook for 5-7 minutes, stirring often, until softened.
7. Mince 3 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
8. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
9. Stir in 1 tsp dried oregano, 1/2 tsp red pepper flakes, and season with salt and black pepper.
10. Tip: For deeper flavor, let the soup simmer uncovered for 20-25 minutes to allow the ingredients to meld.
11. Return cooked sausage to the pot and simmer for an additional 5 minutes.
12. Tip: Taste and adjust seasoning if needed before serving.
13. Ladle soup into bowls and garnish with chopped fennel fronds.
This soup has a rich, savory broth with tender sausage and a subtle licorice note from the fennel. Try serving it with crusty bread for dipping, or top with a sprinkle of Parmesan cheese for extra richness.
Italian Sausage and Sun-Dried Tomato Pesto
You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Italian sausage and sun-dried tomato pesto is your answer—it’s packed with flavor and comes together in no time. Perfect for a quick weeknight dinner that feels special.
Ingredients
– 1 lb Italian sausage
– 1 cup sun-dried tomatoes in oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 2 cloves garlic
– 1/2 cup olive oil
– 1 lb pasta
– 4 cups water
– 1 tsp salt
Instructions
1. Heat a large skillet over medium-high heat.
2. Add 1 lb Italian sausage and cook for 8-10 minutes, breaking it into small pieces with a spoon until browned and no longer pink.
3. Tip: Render the sausage fat fully for richer flavor—it’ll add depth to the dish.
4. While sausage cooks, bring 4 cups water and 1 tsp salt to a boil in a pot.
5. Add 1 lb pasta and cook according to package directions, usually 8-12 minutes, until al dente.
6. Drain the pasta and set it aside, reserving 1/4 cup pasta water for later.
7. In a food processor, combine 1 cup sun-dried tomatoes (drained from oil), 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 cloves garlic.
8. Pulse until roughly chopped, about 5-7 times.
9. Tip: Toast the pine nuts in a dry pan for 2-3 minutes over medium heat before adding for a nuttier aroma.
10. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth and well combined.
11. Add the cooked sausage and pesto to the drained pasta in the skillet.
12. Toss everything together over low heat for 2-3 minutes, adding reserved pasta water as needed to loosen the sauce.
13. Tip: Stir in the pesto off the heat to preserve its fresh, vibrant color and avoid bitterness.
14. Serve immediately.
Flavor explodes in every bite with the savory sausage and tangy sun-dried tomatoes. The pesto clings beautifully to the pasta, making it creamy yet light. Try it with a sprinkle of extra Parmesan or alongside a crisp salad for a complete meal.
Slow Cooker Italian Sausage and Cabbage
Now that fall is here, you’ll love how this cozy meal makes your kitchen smell amazing. It’s the perfect hands-off dinner for busy weeknights when you want something hearty without the fuss.
Ingredients
– 1 lb Italian sausage
– 1 head cabbage
– 1 onion
– 2 cloves garlic
– 1 cup chicken broth
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into chunks with a spoon until browned.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon.
4. Thinly slice 1 onion and add it to the same skillet, cooking for 3-4 minutes until softened.
5. Mince 2 cloves garlic and add to the skillet, cooking for 1 minute until fragrant.
6. Core and chop 1 head cabbage into 1-inch pieces.
7. Add the cabbage, cooked onion, and garlic to the slow cooker with the sausage.
8. Pour in 1 cup chicken broth.
9. Sprinkle in 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Stir all ingredients gently to combine evenly.
11. Cover and cook on low heat for 6 hours or high heat for 3 hours until cabbage is tender.
12. Give it a final stir before serving.
Great texture with tender cabbage and savory sausage that melts in your mouth. The flavors deepen beautifully as it simmers, making it even better the next day. Try serving it over polenta or with crusty bread to soak up the delicious broth.
Rich Italian Sausage and Chickpea Stew
Zesty and comforting, this stew is perfect for chilly evenings when you crave something hearty. You’ll love how the Italian sausage infuses the broth with rich flavor while chickpeas add wonderful texture. It comes together in one pot with minimal fuss—ideal for busy weeknights.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) chickpeas, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper to taste
– Fresh parsley for garnish
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Remove Italian sausage from casings and add to the pot, breaking it into small chunks with a wooden spoon.
3. Cook sausage for 5-7 minutes, until browned and no longer pink, stirring occasionally.
4. Add diced onion and cook for 3-4 minutes, until softened.
5. Stir in minced garlic and cook for 1 minute, until fragrant.
6. Tip: Scrape up any browned bits from the bottom of the pot—they add deep flavor to the stew.
7. Pour in crushed tomatoes, chicken broth, drained chickpeas, dried oregano, and red pepper flakes.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes.
9. Tip: Simmering uncovered helps the stew thicken to the perfect consistency.
10. Season with salt and black pepper to taste—start with 1/2 tsp salt and adjust as needed.
11. Tip: Let the stew rest for 5 minutes off the heat before serving to allow flavors to meld.
12. Ladle into bowls and garnish with fresh parsley.
Enjoy the hearty, savory blend of tender chickpeas and robust sausage in every spoonful. The broth is richly tomato-based with a subtle kick from the red pepper flakes. Serve it with crusty bread for dipping or over polenta for a cozy, complete meal.
Smoky Italian Sausage and Black Bean Chili
Warm up your kitchen with this hearty chili that’s perfect for cozy nights. You’ll love how the smoky sausage and tender beans come together in a rich, flavorful broth. It’s a crowd-pleaser that’s easy to whip up any day of the week.
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into crumbles with a spoon until browned.
3. Tip: Don’t overcrowd the pot to ensure the sausage browns nicely instead of steaming.
4. Add 1 medium diced onion and cook for 3-4 minutes until softened.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne pepper, stirring for 30 seconds to toast the spices.
7. Pour in 1 can drained black beans, 1 can diced tomatoes, and 2 cups chicken broth.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Tip: Simmering uncovered helps thicken the chili to the perfect consistency.
10. Stir in 1/4 cup chopped cilantro and simmer for another 2 minutes.
11. Tip: Taste and adjust seasoning if needed, but the spices should be well-balanced already.
12. Remove from heat and let stand for 5 minutes before serving.
Grab a spoon and dig into this chili’s smoky, savory goodness with a hint of spice. The beans are tender, and the sausage adds a hearty texture that’s perfect topped with a dollop of sour cream or served over cornbread for a comforting meal.
Classic Italian Sausage and Marinara Pasta
Ready for a cozy dinner that feels like a hug in a bowl? You’ll love this classic Italian sausage and marinara pasta—it’s hearty, flavorful, and perfect for a quick weeknight meal. Let’s get cooking!
Ingredients
– 1 lb Italian sausage
– 1 jar (24 oz) marinara sauce
– 12 oz pasta
– 2 tbsp olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb Italian sausage to the skillet, breaking it into small pieces with a spoon.
3. Cook the sausage for 8-10 minutes, stirring occasionally, until browned and no longer pink.
4. Tip: Render the fat slowly for richer flavor—don’t rush this step!
5. Pour 1 jar (24 oz) marinara sauce into the skillet with the cooked sausage.
6. Reduce heat to low and simmer the sauce for 15 minutes, stirring occasionally.
7. Meanwhile, bring a large pot of salted water to a boil over high heat.
8. Add 12 oz pasta to the boiling water and cook according to package directions, usually 9-11 minutes.
9. Tip: Salt the pasta water generously—it should taste like the sea for better seasoning.
10. Drain the pasta thoroughly in a colander.
11. Add the drained pasta to the skillet with the sausage and marinara sauce.
12. Toss everything together over low heat for 2 minutes to combine.
13. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
14. Tip: Let the pasta sit for a minute off heat to absorb the sauce flavors.
15. Garnish with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.
The pasta has a tender bite with a robust, savory sauce that clings perfectly to every strand. For a fun twist, serve it with garlic bread or top with extra basil for a fresh kick—it’s comfort food at its best!
Conclusion
More than just a list, these 31 Italian sausage slow cooker recipes are your ticket to stress-free, flavorful meals on busy nights. We hope you find new family favorites—give them a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
