Chicken Cassoulet Style Soup

1 lb boneless, skinless chicken thighs, cut into bite size pieces and seasoned with salt and pepper



1 lb hot italian sausage


1 26oz jar pasta sauce with red wine and herbs


1 15oz can cannelline beans, rinsed


1 1/2 c water


1 tsp italian seasoning


2 carrots, diced


2 stalks of celery, diced


4 garlic cloves, chopped


Preheat oven to 350. Place spaghetti sauce into crock pot. Fill up empty jar with the water, shaking to get rest of sauce-pour into crock pot. Turn crockpot onto warm. Cook chicken and sausage for 20 minutes in preheated oven. Once done, slice sausage into small pieces. (sausage may not be cooked all the way through-it will finish in crockpot. Place chicken and sausage in crockpot.


Meanwhile, in a large pan, cook carrots, celery, and garlic cloves for 10 minutes. Place in crockpot along with rinsed beans and italian seasoning. Turn up heat to high and cook for 2 1/2-3 hrs, stirring occassionally. Serve with rice.