5-Ingredient Slow Cooker Orecchiette Supper: The Easiest Cozy Pasta Dinner

If you love the rich, comforting flavors of a slow-simmered Italian pasta supper but want a dinner that practically makes itself, this 5-Ingredient Slow Cooker Orecchiette Supper is exactly what you need. Tender orecchiette pasta, savory Italian sausage, and a creamy tomato sauce come together in one pot for a hearty, home-cooked meal that tastes like a Sunday supper but takes almost no effort.

Whether you’re feeding a hungry family, meal prepping for the week, or simply craving a warm, satisfying dinner on a chilly evening, this easy orecchiette supper recipe checks every box. It’s budget-friendly, freezer-friendly, and endlessly customizable—the kind of recipe a practical home cook keeps in her back pocket for busy weeknights and cozy weekends.

Why You’ll Love This 5-Ingredient Orecchiette Supper Recipe

The beauty of this recipe is its simplicity. You don’t need a long list of ingredients or a stack of pans—just five everyday components and a few minutes of prep. The slow cooker transforms basic ingredients into a rich, flavorful pasta dish that tastes like you spent hours in the kitchen.

It’s also incredibly versatile. Serve it as a hearty main dish with a side salad, bring it to a potluck, or pack the leftovers for lunch. The pasta reheats beautifully, and it freezes well for future dinners.

Ingredients

• 12 oz uncooked orecchiette pasta

• 1 lb Italian sausage, casings removed

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup shredded mozzarella cheese

Optional add-ins: 1 diced onion, 1 teaspoon Italian seasoning, a pinch of red pepper flakes, and grated Parmesan for serving.

Directions

1. Lightly grease the insert of a slow cooker.

2. In a skillet over medium-high heat, brown the Italian sausage until cooked through, breaking it into crumbles; drain excess fat.

3. Transfer the sausage to the slow cooker and stir in the diced tomatoes and cream of mushroom soup (and onion, Italian seasoning, and red pepper flakes, if using) until combined.

4. Add the uncooked orecchiette and 1 1/2 cups of water, stirring gently to coat the pasta evenly.

5. Cover and cook on LOW for 3 to 4 hours (or on HIGH for 1 1/2 to 2 hours), stirring once about halfway through, until the pasta is tender.

6. Sprinkle the mozzarella over the top during the last 15 minutes of cooking, cover, and let melt. Serve warm with grated Parmesan.

Serving Ideas

This supper is lovely served with garlic bread, a crisp side salad, or steamed broccoli for a cozy, complete plate. A sprinkle of fresh basil or grated Parmesan at the table makes it feel fit for company, and a pinch of red pepper flakes adds a nice kick.

Variations & Tips

• Sausage Swap: Ground beef or shredded chicken works beautifully in place of Italian sausage.

• Pasta Tip: Stir once halfway through cooking to prevent the orecchiette from sticking together.

• Add-Ins: A handful of fresh spinach or sliced mushrooms stirred in during the last 30 minutes adds extra color and texture.

• Storage: Cover leftovers tightly and refrigerate up to 4 days, or freeze up to 3 months; reheat with a splash of water or sauce to keep it moist.

Conclusion: 5-Ingredient Slow Cooker Orecchiette Supper

This is the sort of recipe that earns a permanent spot in the weeknight rotation—five ingredients, one pot, and a creamy, hearty pasta that tastes like you fussed far more than you did. The savory sausage and rich tomato-cream sauce make it comforting enough for a Sunday supper yet easy enough for an ordinary Tuesday, and because the slow cooker does the work, you get to sit down to a homemade meal with hardly any cleanup. Keep it in your back pocket for busy weekends, cool-weather cravings, and those times when you want something cozy and satisfying without pulling half the pantry onto the counter—and enjoy the fact that the leftovers taste just as good the next day.