Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.

Recipe Summary

additional:
8 hrs 10 mins
total:
8 hrs 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray inside of 4-quart slow cooker with cooking spray. Add tomato sauce, water, squash and garlic powder to slow cooker; stir to combine. Pinch sausage into bite-size pieces and place in slow cooker.

    Advertisement
  • Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours.

  • Stir in pasta and spinach; cover and cook on HIGH 30 minutes more or until pasta is tender.

Cook's Tips

If refrigerated chopped butternut squash is not available, use 1 (12-ounce) package frozen chopped butternut squash. Another small pasta (macaroni, orzo or small shells) may be used in place of ditalini.

Did you know PAM leaves up to 99% less residue? Use it to combat hours of cooked-on food by spraying PAM on the inside of your crockpot before use. You'll avoid annoying residue and save time on cleanup.

Nutrition Facts

271 calories; protein 13.1g 26% DV; carbohydrates 21.9g 7% DV; fat 14.6g 22% DV; cholesterol 29.7mg 10% DV; sodium 1096.3mg 44% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2015
I used this recipe for dinner tonight. I followed the general recipe but tweaked many things. Instead of using a slow cooker I used my pressure cooker. It has the same effect but cooks it in literally a fraction of the time. My total prep time (including cooking) was no more than 30 minutes. My husband and I both LOVED this recipe!! - Instead of using 2 cooks of water I used 1 cup of chicken broth and 1 cup water. - Instead of using refrigerated squash I peeled and cube a small fresh butternut. - Added 1 small onion - Used kale instead of spinach. If you decide to use a pressure cooker you must add your pasta and kale at the end. Read More
(10)
27 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/01/2015
I used this recipe for dinner tonight. I followed the general recipe but tweaked many things. Instead of using a slow cooker I used my pressure cooker. It has the same effect but cooks it in literally a fraction of the time. My total prep time (including cooking) was no more than 30 minutes. My husband and I both LOVED this recipe!! - Instead of using 2 cooks of water I used 1 cup of chicken broth and 1 cup water. - Instead of using refrigerated squash I peeled and cube a small fresh butternut. - Added 1 small onion - Used kale instead of spinach. If you decide to use a pressure cooker you must add your pasta and kale at the end. Read More
(10)
Rating: 5 stars
10/16/2014
This was really good and simple I did add onions in the beginning but I think it would be great without too. Thanks for the recipe PAM! Read More
(5)
Rating: 5 stars
10/27/2014
What a wonderful recipe! I use PAM all the time but never thought to spray it inside my crock pot. Terrific idea that'll be repeated. This soup was good even a few days later. The squash held its shape but was soft as butter. What'd I do different? Just added an onion to the mix. Definitely a repeat in this house. Thanks!! Read More
(5)
Advertisement
Rating: 5 stars
10/19/2014
Amazing! Very simple to prepare. I used fresh butternut squash. Easier to peel and cube than I thought it would be. Used about 2/3 of a small squash. Realized I didn't have tomato sauce so I used a full 28 oz can of peeled Italian tomatoes and added the spices including fresh oregano and garlic and dried basil. I used chicken stock instead of water. I think this would also be good without meat. Sprinkle a little parm on top! Very delicious and satisfying. Read More
(4)
Rating: 5 stars
01/07/2017
I make this on a semi-regular basis. My husband limits his carbs and loves squash so I leave the pasta out and typically use a lot more squash than it calls for (I buy a whole one and put it all in). The squash cooks to mush and acts as the base of the soup so it turns out more like a stew than a soup but we love it. It makes great leftovers and with the exception of cutting up the squash it's super-easy to make! Because of not adding the pasta I reduce the time on the final step where that and the spinach are added; I stir in the spinach then leave the pot on just long enough for the spinach to wilt. Read More
(4)
Rating: 5 stars
11/13/2015
This was delicious! I had kale to use up so used that instead of spinach. I liked the extra texture it gave to the soup. I also substituted turkey sausage and added a bit more pasta. I cut up my own squash into 1/2"cubes which held up great. I froze half the batch and all the textures and flavors held well after freezing. I will definitely be making this again. Read More
(3)
Advertisement
Rating: 5 stars
10/18/2014
I had homemade Italian sausage from my local Amish Market. This recipe came out fantastic. I made the recipe as listed and I will certainly make it again. Read More
(2)
Rating: 5 stars
10/21/2015
Easy and delicious. What more could you ask for? I used Johnsonville Hot Italian Sausage links. I just cut each one in half vertically and then cut small pieces. I didn't remove the casing. Seems easier than using the bulk sausage and forming it in fingers. I loved the hot spicy flavor this sausage gave the soup. I used the entire carton of squash and all the sausage both more than what was called for in the recipe. Definitely will make this again! Read More
(2)
Rating: 5 stars
10/28/2015
This was very nice! I used mini shells because thats what I had on hand. What a great idea to put Pam Cooking Spray in the slow cooker. I use it every time now and my clean up time is cut in half! Read More
(2)