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+ servings

One Pot Chicken Apple Sausage Pasta

CourseMain Course
Servings: 4


  • 2 T cooking oil
  • 1 small eggplant, cut into 1" pieces
  • 1 medium zucchini, chopped
  • 3 roma tomatoes, coarsely chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1/2 T salt
  • 1 t black pepper
  • 12 oz pre-cooked chicken apple sausage, sliced
  • 3 cups chicken broth
  • 2 cups whole grain elbow macaroni
  • 15 oz cannellini beans, rinsed & drained (aka white kidney beans)
  • 2 big handfuls baby kale, de-stemmed and cut into medium-sized pieces
  • 1 cup shredded parmesan cheese


  • Heat cooking oil on medium-high heat in a large 5 or 6 Qt. stock pot. Add eggplant, zucchini, tomatoes, onion and garlic. Sprinkle with salt & pepper. Cook veggies for 5 minutes or until tender, stirring frequently. Add sausage and cook another 2 minutes.
  • Pour broth into the pot. Bring mixture to a boil and then add macaroni. Bring back to a boil, then cover and cook on medium/low for 8-10 minutes (or until pasta is done).
  • Remove lid, fold in beans and kale. Stir until kale shrinks down, and then remove from heat.


Scoop into bowls or plates, and garnish with shredded parmesan cheese. 
Note: This recipe is based on using a gas stovetop that can reach high temps relatively quickly. If you have electric burners, you may need to do all this cooking on high heat, and you may have to adjust/lengthen the cooking times.
We recommend that all meals for children be served with milk.