This crockpot sausage soup is my way of holding onto those slow Sundays at my grandma’s house, where the kitchen was always filled with the spicy scent of pork sausage simmering into a rich broth. It’s not fancy, but it’s honest, filling, and somehow manages to taste like a warm hug on a busy weekday. I love that I can set it and forget it, knowing I’ll come home to something cozy and satisfying.

There’s something about the way the sausage breaks down into the broth, releasing all its smoky, porky goodness into the vegetables. It’s a recipe that feels like a small act of kindness—something you can whip up when life gets hectic but you still crave comfort. It’s perfect for those chilly nights when all you want is a bowl of something hearty that sticks to your ribs without fuss.

This recipe is inspired by my grandma’s Sunday tradition of slow-cooked meals, where the aroma of pork sausage simmering with hearty vegetables filled the house. It’s about capturing that cozy, nostalgic feeling of family gathered around a warm pot, especially on chilly days when comfort food feels like a warm hug.

The story behind this recipe

This recipe came together one chilly weekend when I was craving something cozy but wanted to keep it simple. I remembered those Sunday afternoons at my grandma’s house, where the kitchen was always warm with the smell of pork sausage simmering slowly. I started throwing together ingredients I had on hand, aiming for something that could cook itself while I did other things around the house.
It’s funny how a little improvisation can turn into a go-to meal. That first batch was a bit rustic—more sausage crumbles than slices, but every spoonful was packed with smoky, savory goodness. Now, I keep tweaking the recipe, adding bits of kale or swapping in different beans, but the heart of it remains that slow-cooked, comforting flavor that takes me right back to those slow Sundays.
heading: “The story behind this recipe”

Key Ingredients Breakdown

Pork sausage: The smoky, juicy bites of pork sausage are the heart of this soup. I prefer the spicy kind for a little kick, but feel free to go mild if you want more of that savory richness to shine.
Carrots: They add a gentle sweetness and a pop of color. I like slicing them thick so they hold their shape, but thin slices will melt into the broth more quickly—your call.
Onions: The foundational aromatics that soften into sweet, translucent goodness. Make sure to sauté them until just starting to caramelize if you want a deeper flavor—skip this step for a quicker dump-and-go.
Canned diced tomatoes: Brightens the broth with a tangy, lemon-bright acidity. Use fire-roasted for a smoky layer, or plain for a cleaner taste—either way, it’s a quick flavor boost.
Vegetable broth: The blank canvas that carries all the flavors. I opt for low-sodium so I can control the salt, but a well-seasoned homemade version is even better if you’ve got the time.
Potatoes: They thicken the soup naturally, adding a comforting creaminess. Yukon Golds are my favorite—they stay tender but hold their shape—try sweet potatoes if you want a sweeter twist.
Garlic: The secret layer of aroma and flavor. I smash mine with the side of my knife before chopping to release more of that pungent, fragrant oil—don’t skip it, even if you’re in a rush.

Spotlight on key ingredients

Pork sausage:

The smoky, juicy bites of pork sausage are the heart of this soup. I prefer the spicy kind for a little kick, but feel free to go mild if you want more of that savory richness to shine.
Carrots: They add a gentle sweetness and a pop of color. I like slicing them thick so they hold their shape, but thin slices will melt into the broth more quickly—your call.
Onions: The foundational aromatics that soften into sweet, translucent goodness. Make sure to sauté them until just starting to caramelize if you want a deeper flavor—skip this step for a quicker dump-and-go.

Carrots:

Their natural sugar releases during cooking, turning tender and slightly caramelized, adding sweetness and color to the broth.
Onions: During slow cooking, they become soft and sweet, blending into the broth and deepening the overall flavor. Keep an eye on them—they can go from translucent to mushy if left too long.

Notes for ingredient swaps

Dairy-Free: Swap regular cream or milk for coconut milk or cashew cream. It adds richness without dairy, but expect a slightly sweeter, coconutty note.
Meat Variations: Use turkey or chicken sausage instead of pork for a leaner, milder flavor. You might lose some smoky depth, so adjust seasonings accordingly.
Vegetable Broth: Opt for homemade or store-bought low-sodium broth. If you only have bouillon cubes, dissolve them well to avoid saltiness.
Tomatoes: Use fresh ripe tomatoes instead of canned if in season. Blanch and peel for a fresher, brighter flavor—perfect in summer.
Potatoes: Sweet potatoes can replace regular potatoes for a sweet, earthy twist. They also add a vibrant orange color and natural sweetness.
Carrots: For a milder flavor, parsnips work well and bring a subtle earthiness. Sauté them a bit longer to develop their sweetness.
Herbs & Spices: Fresh thyme or rosemary can replace dried herbs for a more vibrant aroma. Use sparingly, as fresh herbs are potent.

Equipment & Tools

Large slow cooker: For even, hands-off cooking over hours
Skillet: To brown sausage and sauté aromatics
Knife: Chopping vegetables and sausage
Cutting board: Stable surface for prepping ingredients
Ladle: For serving the soup

Step-by-step guide to sausage soup

Gather all equipment and ingredients before you start. No one wants to hunt for the can opener mid-simmer.
Use a large 6-8 quart slow cooker. It gives enough room for everything to cook evenly and prevents overflow.
Chop the vegetables: dice the onions, slice the carrots into thick rounds, and cube the potatoes if using. Set aside.
In a skillet over medium heat (about 160°C / 320°F), brown the sausage until cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks.
Once browned, transfer the sausage to the slow cooker. Use the skillet to sauté the onions in a little oil until translucent and fragrant, about 3-4 minutes.
Add the sautéed onions, carrots, potatoes, canned tomatoes (with juices), and vegetable broth to the slow cooker. Stir to combine.
Set the slow cooker to low and cook for 6-8 hours. The aroma should fill your kitchen with smoky, savory notes as it simmers.
Check the soup after 6 hours. The vegetables should be tender, and the sausage should have broken down into the broth. If not, cook longer.
Taste and adjust salt and pepper. If using greens like kale, stir in a handful in the last 30 minutes of cooking.
For finishing, skim off any excess fat if needed. Serve hot, garnished with fresh herbs if desired.

Let the soup sit for 5 minutes after cooking. Ladle into bowls, garnish with herbs if you like, and serve steaming hot. The flavors deepen slightly as it rests.

How to Know It’s Done

Sausage is fully cooked and crumbles easily.
Vegetables are tender but not mushy.
Broth is flavorful and smoky, with a rich aroma.