Sausage and vegetables freeze well and taste even better the next day after the flavors have had time to meld together. If you're planning to enjoy the soup later, prepare the pasta separately so it doesn't turn mushy.

Karen Rankin
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Credit: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

Recipe Summary test

25 mins
14 hrs 55 mins
Serves 5


Ingredient Checklist


Instructions Checklist
  • Place dried beans in a large bowl, and cover with 3 to 4 inches of water. Soak beans 8 hours or overnight. Drain and place in a 6-quart slow cooker.

  • Heat a large nonstick skillet over medium-high. Add sausage slices; cook until lightly browned, about 6 minutes. Using tongs, add sausage to slow cooker. Add onion and garlic to skillet; cook over medium-high, stirring often, until onions are slightly softened, 4 to 5 minutes. Transfer to slow cooker.

  • Add chicken stock, carrots, celery, corn, salt, and pepper to slow cooker; stir to combine. Cover and cook on HIGH until beans are tender, about 6 hours. Stir in collard greens and pasta; cover and cook until collards and pasta are tender, about 30 minutes. Serve immediately.