This is adapted from a recipe I got years ago on the back of a can of Progresso beans.  Of course, I since lost the recipe and have been doing it by memory on the stove-top over the years.  This is the first time I’ve tried it in the crock-pot.  It came out delicious!

Linked up at: Your Recipe My Kitchen ,

Miz Helen’s Country Cottage

Crock-Pot Sausage Stew

Prep Time: 30 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 7 hours

Yield: 6 servings

Crock-Pot Sausage Stew


2 Pounds Italian Sausage Links (Or Rope Sausage)
2 14.5 Ounce Cans Diced Tomatoes With Green Chilies
1 15 Ounce Can Garbanzo Beans (Chickpeas), Rinsed and Drained
1 19 Ounce Can Light Red Kidney Beans, Rinsed and Drained
2 14.5 Ounce Cans Beef Broth
1-2 Fresh Zucchini, Sliced and Halved
Salt and Pepper to Taste


  1. Cook italian sausage and cut into bite sized chunks.
  2. Add all ingredients except pasta to the crock-pot.
  3. Cover and cook for about 6 hours on low (until zucchini is tender).
  4. Add shells and cook on high for about 30 minutes or until pasta is cooked.
  5. Serve.
  6. You may notice the pasta soaks up all the liquid. You can always add some more beef broth if desired.


I used Premio Cheese and Basil Sausage for this recipe but you can choose to use plain or even Hot italian sausage to suit your family’s tastes.