Ingredients
Scale
- 1 lb smoked sausage or mild Italian sausage, sliced
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup milk
- 2½ cups chicken broth
- 12 oz uncooked short pasta (penne, rotini, or small shells)
- 1½ cups shredded cheddar cheese
Instructions
- In a large bowl, combine sausage, onion, garlic, frozen mixed vegetables, butter, chicken bouillon, paprika, salt, and black pepper.
- Add condensed cream of mushroom soup, cream of chicken soup, and milk. Stir to combine.
- Pour mixture into the crockpot. Add chicken broth and uncooked pasta, stirring gently.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until pasta is tender and mixture is bubbly.
- About 15 minutes before serving, stir in shredded cheddar cheese until melted and creamy.
- Serve warm and enjoy this hearty, cheesy pot pie pasta.
Notes
- Use short pasta that cooks evenly in the crockpot for best results.
- Adjust seasoning to taste before serving.
- For a thicker sauce, reduce chicken broth slightly or cook uncovered for the last 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on low
- Category: Dinner
- Method: Crockpot
- Cuisine: American