Savory Sage Sausage and Vegetable "Stoup"

Savory Sage Sausage and Vegetable "Stoup"

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
Recipe by  Bob Evans®

“Heartier than soup but not quite a stew, this rich, slow-cooked 'stoup' is loaded with fresh veggies, sausage, and pasta in a savory herb and chicken broth.”

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Adjust Servings

Original recipe yields 6 servings



  1. In medium skillet over medium heat crumble and cook sausage until brown. Stir in sage, thyme and garlic. Transfer to slow cooker. Add onion, carrots, green beans and corn. Add chicken broth and bouillon. Cover and cook on low 5 to 7 hours. One half hour before serving, turn heat to high and stir in pasta. Cover and cook 30 minutes or until pasta is tender.

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Reviews (3)

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I made this the other night for dinner and was not disappointed. It came together rather easily as I used canned corn and green beans which made this quick to throw together. It was hearty and not short on flavor; very savory. I will say it made more than just 6...maybe more like 8, as my family of four each had a bowl with plenty left to freeze for another meal. My husband raved about it; I however was left wanting a bit more...can't quite put my finger on it but since I'm more of a "creamy soup base" person and this is broth-y, that could be it. We did sprinkle on parmesan cheese, which I think lended a nice flavor to the soup. Will probably save and make again in the fall as this would be hearty and filling on a cold night!

Rebecca Walker

Rebecca Walker

I have made this a couple of times and the picky husband loves it. The only reason I gave a 4 is because I had to make a change because the husband will not eat anything that has onion cooked in it. I did use all frozen veggies and with the pasta, I had some left over Lasagna noodles that I just broke and added. If you dont want this to thicken up once put in the fridge, cook the pasta on the stove and add it to your bowl, not the crock pot.



Easy soup and quite flexible. I did not have a lot of ingredients, but found this recipe and it came out pretty good. Subbed: sausage and chicken breast (half and half) minced garlic for powder, mushrooms and onion for carrots and green beans, used veggie broth, GF pasta and added organic butter spread, and red wine vinegar. The 25 year old son took a break from studying and said it came out really good!!

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Amount Per Serving (6 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 1440 mg
  • 58%

Based on a 2,000 calorie diet



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Wildfire Sausage Meatballs


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Chunky Bacon and Potato Soup