Crockpot Sausage Soup Recipe (pork Sausage)

This crockpot sausage soup is a nod to those slow Sundays when time feels like it pauses and the house fills with a warm, meaty aroma. It’s the kind of dish that makes you slow down, let the flavors meld, and enjoy the simple pleasure of a hearty, no-fuss meal. The pork sausage, browned just enough to develop a bit of crust, adds a smoky richness that’s hard to beat on a chilly day.

What I love most is how practically effortless it is to throw together in the morning and come home to something that tastes like it’s been simmering all day. No fuss, no mess, just that comforting scent wafting through the house. It’s perfect for busy weekdays or lazy weekends when you want a home-cooked feel without standing over the stove for hours.

This recipe is inspired by the slow-cooked comfort of family Sundays, when the aroma of pork sausage simmering fills the house, reminding me of lazy mornings and shared stories around the table.

The story behind this recipe

This recipe is born from those nights when I want something warm and uncomplicated, but with a bit of nostalgia. I remember my grandmother’s kitchen, where the smell of pork sausage simmering was a constant comfort, especially on cold days. Over the years, I’ve simplified her method, making it perfect for busy evenings but still packed with that familiar, hearty flavor. It’s become a go-to when I need a dish that feels like a hug but comes together without fuss.

Ingredient breakdown: key components

• Pork sausage: I prefer a mildly spicy sausage that has a good fat content, which gives the soup a rich, oozy texture. Feel free to swap for chicken sausage if you want less richness, but skip the extra flavor punch.
• Carrots: I like slicing them thin so they melt into the broth, releasing a sweet, earthy aroma that balances the savory sausage. Thicker cuts stay firm, which is fine if you prefer more bite.
• Onions: I use yellow onions that caramelize slightly as they cook, adding a subtle sweetness. If you’re out, shallots work well and bring a different, milder depth.
• Celery: I chop it small so it softens and releases its fresh, slightly peppery scent into the soup. Larger pieces hold their shape longer if you want more crunch.
• Broth: I lean towards chicken or vegetable broth for a lighter, clearer soup, but beef broth makes it richer and more filling. Use what you have, just watch the salt—broth can be salty enough.
• Tomatoes: Diced canned tomatoes add a bright, slightly tangy note that lifts the whole dish. Fresh tomatoes work in summer, but they need a bit more cooking to soften.
• Herbs: I toss in thyme or bay leaves early for a fragrant, herbal boost. Fresh herbs like parsley at the end brighten it up, but dried work fine if that’s what you’ve got.

Spotlight on key ingredients

Pork sausage:

• I prefer a mildly spicy sausage that has a good fat content, which gives the soup a rich, oozy texture. Feel free to swap for chicken sausage if you want less richness, but skip the extra flavor punch.
• Carrots: I like slicing them thin so they melt into the broth, releasing a sweet, earthy aroma that balances the savory sausage. Thicker cuts stay firm, which is fine if you prefer more bite.
• Onions: I use yellow onions that caramelize slightly as they cook, adding a subtle sweetness. If you’re out, shallots work well and bring a different, milder depth.

Broth, tomatoes, herbs:

• Broth: I lean towards chicken or vegetable broth for a lighter, clearer soup, but beef broth makes it richer and more filling. Use what you have, just watch the salt—broth can be salty enough.
• Tomatoes: Diced canned tomatoes add a bright, slightly tangy note that lifts the whole dish. Fresh tomatoes work in summer, but they need a bit more cooking to soften.
• Herbs: I toss in thyme or bay leaves early for a fragrant, herbal boost. Fresh herbs like parsley at the end brighten it up, but dried work fine if that’s what you’ve got.

Notes for ingredient swaps

• Dairy-Free: Use coconut milk instead of cream for a rich, slightly sweet flavor that complements the sausage. It adds creaminess without dairy.
• Vegetarian: Swap pork sausage for smoky tempeh or hearty mushrooms. Keep the broth flavorful with smoked paprika and seasonings.
• Low-Sodium: Choose low-sodium broth and unsalted sausage. Rely more on herbs and spices to boost flavor without salt.
• Spicy: Add a dash of hot sauce or red pepper flakes to the sausage while browning, for a fiery kick that lingers.
• Herb Variations: Fresh thyme or rosemary can replace dried herbs. Use sparingly; fresh herbs are more pungent and bright.
• Tomatoes: Substitute fresh diced tomatoes in summer for canned. They release a bright, juicy tang with a subtle sweetness.
• Carrots: Use parsnips or sweet potatoes for a sweeter, earthier twist; they soften similarly but add different flavors.

Equipment & Tools

• Large skillet: For browning the sausage to build flavor.
• Slow cooker: For slow simmering and flavor melding.
• Wooden spoon: To break apart sausage and stir ingredients.
• Ladle: For serving the soup.

Step-by-step guide to sausage soup

1. Gather all equipment: a large slow cooker, a skillet, a wooden spoon, and a ladle. The skillet is for browning the sausage, which is key for flavor development.
2. Heat the skillet over medium heat (~160°C / 320°F). Add the pork sausage, breaking it apart with the spoon as it cooks. Cook until browned and slightly crispy, about 8-10 minutes. This step enhances the sausage’s savory, smoky flavor.
3. Transfer the browned sausage to the slow cooker. Pour in about 6 cups (1.4 liters) of broth—chicken or vegetable, depending on your preference.
4. Add sliced carrots, diced onions, chopped celery, and a can of diced tomatoes to the slow cooker. Stirr gently to combine everything evenly.
5. Set the slow cooker to low (~90°C / 195°F) and cook for 6-8 hours. The house will fill with a warm, meaty aroma as the vegetables soften and flavors meld.
6. Halfway through cooking (~3 hours in), taste and adjust salt or add a pinch of black pepper if needed. If the broth reduces too much, add a splash of hot water.
7. Once the cooking time is up, check the sausage and vegetable tenderness. The carrots should be soft, and the sausage cooked through, with no pink remaining.
8. Turn off the slow cooker. Remove the bay leaves or thyme sprigs. Stir in chopped fresh parsley if desired for a bright, fresh finish.
9. Let the soup rest for 10 minutes uncovered—this allows flavors to settle. Ladle into bowls, and serve hot with crusty bread if you like.
10. For an extra touch, drizzle a little olive oil or sprinkle grated cheese right before serving.

Allow the soup to rest for 10 minutes uncovered to settle flavors. Ladle into bowls, garnish with fresh herbs or a drizzle of oil, and serve hot with crusty bread or your favorite side.

How to Know It’s Done

• Sausage is golden and crispy, not pale or undercooked.
• Vegetables are tender and easily pierced with a fork.
• Broth is flavorful, not bland or overly salty.

Crockpot Sausage Soup

This hearty crockpot sausage soup combines browned pork sausage with tender vegetables and a flavorful broth, creating a comforting dish with a rustic appearance. The slow simmer melds the smoky, savory flavors, resulting in a rich, steamy bowl with soft vegetables and crumbled sausage throughout. It’s a simple, no-fuss meal perfect for cozy days when you want warmth in a bowl.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb pork sausage mildly spicy preferred, with good fat content
• 3 large carrots sliced thin
• 1 large yellow onion diced
• 2 stalks celery chopped small
• 4 cups broth chicken or vegetable preferred
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves bay leaves
• to taste salt and black pepper for seasoning
• for garnish fresh parsley chopped

Equipment

• Large skillet
• Slow Cooker
• Wooden spoon
• Ladle

Method

 

1. Start by heating a large skillet over medium heat. Crumble the pork sausage into the skillet and cook, stirring occasionally, until browned and slightly crispy, about 8-10 minutes. The sausage should develop a rich aroma and a golden crust.
2. Transfer the browned sausage to your slow cooker. Add the sliced carrots, diced onion, chopped celery, canned diced tomatoes, dried thyme, and bay leaves. Pour in the broth and stir gently to combine all the ingredients evenly.
3. Set the slow cooker to low and let it cook for about 6 to 8 hours. The house will fill with a savory aroma as the vegetables soften and the flavors meld into a comforting, hearty broth.
4. About halfway through cooking, check the seasoning and add salt and pepper to taste. If the broth reduces too much, add a splash of hot water to keep the soup soupy and flavorful.
5. Once the cooking time is up, remove the bay leaves and thyme sprigs if used. Stir in chopped fresh parsley for a bright, fresh flavor and aroma.
6. Ladle the hot soup into bowls, ensuring each serving has plenty of sausage and vegetables. Garnish with additional parsley if desired, and serve with crusty bread for a complete, satisfying meal.

Notes

For extra flavor, deglaze the skillet with a splash of broth after browning the sausage, scraping up all the browned bits before adding to the slow cooker.

Pro tips for sausage soup

• BOLD SAUSAGE: Ensure you brown the sausage until crispy, which enhances the smoky depth of the soup.
• VEGETABLES SLICE: Thinly slicing carrots and onions helps them melt into the broth, releasing their sweet scent.
• DEGLAZE PAN: After browning sausage, deglaze the skillet with a splash of broth to lift all those tasty browned bits.
• LOW AND SLOW: Cook on low for at least 6 hours to fully develop the flavors and soften the vegetables.
• SKIM FAT: Once cooked, skim off excess fat for a cleaner, less greasy finish that lets the savory flavors shine.
• FRESH HERBS: Add chopped parsley or fresh thyme at the end to brighten the dish and add a fresh aroma.
• FINAL TASTE: Always taste and adjust salt at the end—broth can be deceptively salty, and seasoning makes all the difference.

Common mistakes and how to fix them

• FORGOT to brown sausage thoroughly → Sear until crispy for maximum flavor.
• DUMPED broth directly from fridge → Warm it slightly for better integration.
• OVER-TORCHED the soup → Reduce heat and stir to prevent burning.
• SKIPPED to remove excess fat → Skim fat after cooking for a cleaner taste.

Kitchen fixes for common issues

• When sauce is too watery, splash in a bit of tomato paste to thicken and intensify flavor.
• If the soup lacks smokiness, patch with a dash of smoked paprika for instant depth.
• Splash a little vinegar if the broth feels dull; it brightens and balances the richness.
• Dumped too much fat? Chill the soup briefly to let fat solidify, then skim for a cleaner taste.
• When vegetables are undercooked, quick-rescue by adding a splash of hot broth and simmering briefly.

Prep, store, and reheat tips

• Chop vegetables and measure broth a day ahead; store in airtight containers in the fridge for up to 24 hours. The house will smell of fresh, earthy cuts when you prep.
• Brown the sausage and refrigerate in its cooking juices for up to 24 hours; the meat will firm up but still be juicy when reheated.
• Soup can be made a day in advance; store in the fridge for 1-2 days. The flavors deepen and the aroma becomes more fragrant overnight.
• Reheat gently on the stovetop over low heat, stirring occasionally, until the soup is steaming and smells rich—about 10-15 minutes. The broth should shimmer slightly but not boil vigorously.
• For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as above. Expect a slightly more concentrated aroma and slightly softer vegetables upon reheating.

Top questions about sausage soup

1. How important is browning the sausage?

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Brown the sausage until it’s crispy and fragrant, not just cooked through. The texture adds depth to the soup.

2. Can I use frozen vegetables?

Using fresh, sliced vegetables like carrots and onions releases a sweet aroma that complements the savory sausage as it cooks.

3. Can I use frozen vegetables?

Yes, but add frozen vegetables in the last hour to prevent them from turning mushy and losing flavor.

4. How do I know when the soup is done?

Ensure the sausage is cooked through and the broth is bubbling gently; the soup should shimmer and smell rich when ready.

5. How do I fix bland broth?

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Taste the broth—if it’s too bland, add a pinch more salt or herbs. The vegetables should be tender, not mushy.

6. How should I reheat leftovers?

Reheat slowly on the stove, stirring occasionally, until steaming and fragrant. Do not boil vigorously to avoid overcooking the vegetables.

7. Can I change the broth type?

Use a good quality broth for a richer flavor, or add a splash of soy sauce or Worcestershire for depth.

8. Can I use different sausage types?

Yes, you can swap pork sausage for chicken or turkey sausage for a leaner option, but expect a milder flavor.

9. How can I enhance the flavor at the end?

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Adding a dash of vinegar or lemon juice at the end brightens the flavors and balances the richness.

10. What if the soup is too thick?

If the soup gets too thick, thin it out with a little hot water or broth, stirring gently until smooth.

This sausage soup is a simple reminder that comfort food doesn’t need to be complicated. The slow simmering unlocks a smoky richness that lingers long after the bowl is empty. It’s a dish that feels like a small, satisfying victory on busy nights.

Whenever I make this, I’m struck by how such humble ingredients can come together to create something so warming. It’s not just about the flavors, but the quiet, slow process of cooking that makes it special. A bowl of this feels like a small, cozy moment in a hectic day.