Directions:
- In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
- With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
- Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
- Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
- Add tomato soup, chicken broth and worcestershire sauce.
- Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
- Add pasta during last hour of cooking time.
- Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
- For the picture I posted I made this ahead and refrigerated.
- When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 708.26 Kcal (2965 kJ) | ||
| Calories from fat | 498.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.39g | 85% | |
|---|---|---|---|
| Cholesterol | 134.66mg | 45% | |
| Sodium | 1668.96mg | 70% | |
| Potassium | 712.11mg | 15% | |
| Total Carbs | 34.92g | 12% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 30.97g | 62% | |
| Vitamin C | 27.3mg | 46% | |
| Iron | 21.8mg | 121% | |
| Calcium | 203.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 176.48 Kcal (739 kJ) | ||
| Calories from fat | 124.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.8g | 85% | |
|---|---|---|---|
| Cholesterol | 33.55mg | 45% | |
| Sodium | 415.87mg | 70% | |
| Potassium | 177.44mg | 15% | |
| Total Carbs | 8.7g | 12% | |
| Sugars | 1.16g | 19% | |
| Dietary Fiber | 0.92g | 15% | |
| Protein | 7.72g | 62% | |
| Vitamin C | 6.8mg | 46% | |
| Iron | 5.4mg | 121% | |
| Calcium | 50.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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