There’s something about a lazy Sunday morning that makes this crockpot sausage soup feel like a warm hug. The aroma of pork sausage slowly simmering with vegetables and herbs fills the house, turning it into a cozy haven before you’ve even sat down at the table.
I love how effortless this dish is—just toss everything in the crockpot, set it, and forget it. It’s the kind of recipe that lets you focus on slow mornings, maybe with a book or a cup of coffee, while the flavors meld into something richer than you expected from such simple ingredients.
This soup isn’t just comfort, it’s a reminder that good things don’t need to be complicated. It’s perfect for weekends when you want to unwind, knowing dinner is already taken care of, with that irresistible smell of pork sausage wafting through the air as a gentle nudge to relax a little.
Focusing on how this slow-cooked sausage soup captures the essence of a lazy Sunday morning, blending the comforting aroma of pork sausage with the simplicity of set-it-and-forget-it cooking, making it a perfect dish to unwind with after a busy weekend.
Story Behind This Dish
- One chilly fall evening, I was experimenting with ways to make a hearty, filling soup that felt like a warm blanket. I realized pork sausage adds this smoky, juicy punch that transforms simple ingredients into something unexpectedly satisfying. It’s not fancy, but it’s honest, and I keep coming back to it whenever I want that cozy, laid-back Sunday feeling.
- This recipe came together out of a need for something reliable and forgiving—an easy dinner after long days, especially when I’ve got a fridge full of odds and ends. I love how the slow cooker turns all those flavors into a rich, savory broth with just a little effort. It’s become a bit of a weekend ritual, filling the house with that irresistible pork aroma that makes everyone gather around the table.
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- Story Behind This Dish
Key Ingredients and Tips
- Pork sausage: I like using a mildly spiced bulk sausage for a juicy, smoky base. You can swap in chicken sausage if you prefer leaner, but it loses some of that porky richness.
- Carrots: I chop these into small rounds, their natural sweetness balances the savory sausage. For a twist, try parsnips—they add a subtle earthiness and keep the color bright.
- Onion: I prefer yellow onions for their depth, but red onion works if you want a slightly sharper flavor. Sautéing them first brings out their natural sweetness before slow cooking.
- Canned tomatoes: I use fire-roasted tomatoes for a smoky undertone. If unavailable, regular diced tomatoes still work, just add a dash of smoked paprika for depth.
- Vegetable broth: I opt for homemade or low-sodium broth, which lets the sausage shine. If you want a richer broth, stir in a splash of heavy cream or coconut milk at the end.
- Potatoes: I dice Yukon Golds for a creamy texture that holds up well. Sweet potatoes can be a good alternative, adding a hint of sweetness and a vibrant color.
- Seasonings: I keep it simple with garlic, thyme, and a bay leaf. You can add a pinch of red pepper flakes for heat or a splash of Worcestershire for umami.
Spotlight on key ingredients
Pork sausage:
- I like using a mildly spiced bulk sausage for a juicy, smoky base. You can swap in chicken sausage if you prefer leaner, but it loses some of that porky richness.
- Carrots: I chop these into small rounds, their natural sweetness balances the savory sausage. For a twist, try parsnips—they add a subtle earthiness and keep the color bright.
- Onion: I prefer yellow onions for their depth, but red onion works if you want a slightly sharper flavor. Sautéing them first brings out their natural sweetness before slow cooking.
Canned tomatoes and vegetable broth:
- Canned tomatoes: I use fire-roasted tomatoes for a smoky undertone. If unavailable, regular diced tomatoes still work, just add a dash of smoked paprika for depth.
- Vegetable broth: I opt for homemade or low-sodium broth, which lets the sausage shine. If you want a richer broth, stir in a splash of heavy cream or coconut milk at the end.
Notes for ingredient swaps
- Pork sausage: I prefer a mildly spiced bulk sausage for juicy, smoky flavor. Swap in chicken sausage if you want leaner, but it’ll lose some richness.
- Carrots: I chop into small rounds for sweetness. Parsnips can work too—add earthiness and keep the color bright.
- Onion: Yellow onions give depth, but red onion adds a sharper kick. Sauté first to bring out their sweetness.
- Canned tomatoes: Fire-roasted tomatoes add smoky undertones. Regular diced work, just boost with smoked paprika if needed.
- Vegetable broth: Homemade or low-sodium are best to highlight the sausage. For richness, stir in a splash of cream or coconut milk at the end.
- Potatoes: Yukon Golds are my go-to for creamy texture, but sweet potatoes can add sweetness and color variety.
- Seasonings: Stick with garlic, thyme, bay leaves. For heat, a pinch of red pepper flakes or splash of Worcestershire works well.
Equipment & Tools
- Large crockpot: To slow cook the ingredients evenly and effortlessly.
- Skillet: To brown the sausage for flavor and texture.
- Knife and cutting board: For chopping vegetables and prepping ingredients.
- Measuring cups and spoons: To measure liquids and seasonings accurately.
- Wooden spoon: For stirring and scraping the skillet and crockpot.
Step-by-step guide to sausage soup
- Gather your equipment: a large crockpot, a sharp knife, a cutting board, a wooden spoon, and measuring cups. The crockpot is obviously the star here, but the other tools make prep smooth.
- Start by removing the sausage from its casing if using links, or grab your bulk pork sausage. Break it into manageable chunks for easier browning and later, easier spooning into the soup.
- In a skillet over medium-high heat (around 180°C / 350°F), brown the sausage chunks until they’re nicely caramelized, about 5-7 minutes. Break them apart with your spoon as they cook, aiming for a deep, golden crust.
- While the sausage browns, chop 2 large carrots into small rounds, and dice one yellow onion finely. These will add sweetness and depth to the broth.
- Once the sausage is browned, transfer it to the crockpot. Add the chopped vegetables, 1 can of fire-roasted tomatoes (undrained), 4 cups of vegetable broth, a teaspoon of thyme, and a bay leaf.
- Stir everything together, then set the crockpot to low for 6-8 hours or high for 3-4 hours. Cover with the lid and forget about it for now. Your house will smell incredible.
- About 30 minutes before serving, check the soup. If you like it thicker, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Turn to high and cook uncovered until it thickens slightly, about 10 minutes.
- Remove the bay leaf, taste for seasoning, and adjust salt or add a dash of red pepper flakes if you want some heat. Stir well to distribute flavors.
- Rest the soup for 5 minutes after cooking to let the flavors settle. Ladle into bowls, maybe sprinkle with fresh parsley if you’ve got it, and serve hot.
Let the soup rest off heat for 5 minutes, then remove the bay leaf. Ladle into bowls, garnish if desired, and serve with crusty bread.
How to Know It’s Done
- Sausage is deeply browned with a crust, not pale or just cooked through.
- Vegetables are tender but not mushy, with a slight caramelization aroma.
- Broth has a rich, smoky color and a balanced seasoning, not overly salty or bland.
Lazy Sunday Crockpot Sausage Soup
Ingredients
Equipment
Method
- Remove the sausage from its casing if using links, or prepare your bulk sausage. Break it into small chunks for even browning.
- Heat a skillet over medium-high heat until hot and add the sausage. Cook until deeply browned and caramelized, about 5-7 minutes, breaking it apart with your spoon to develop a nice crust.
- While the sausage browns, chop the carrots into small rounds and dice the yellow onion finely. This prep helps the vegetables cook evenly and meld into the broth.
- Transfer the browned sausage to your crockpot. Add the chopped carrots, diced onion, canned fire-roasted tomatoes (including juice), vegetable broth, thyme, and bay leaf.
- Stir everything together with a wooden spoon, making sure the ingredients are evenly distributed. Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, peel and dice the Yukon Gold potatoes. Add them into the crockpot, stirring gently to incorporate.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the crockpot and cook uncovered on high for about 10 minutes until slightly thickened.
- Remove the bay leaf, then taste the broth and season with salt and pepper as needed. Add a dash of red pepper flakes if you like some heat.
- Let the soup rest for 5 minutes after cooking to allow flavors to meld. Ladle into bowls, garnish with fresh herbs if desired, and serve hot.
Pro tips for sausage soup
- Bolded mini-head: Sear sausage in batches for a deep, smoky crust that adds richness to the broth.
- Bolded mini-head: Use a splash of cold water in the skillet to deglaze—lift those flavorful browned bits.
- Bolded mini-head: Stir in fresh herbs at the end for a bright, aromatic lift that cuts through the richness.
- Bolded mini-head: Keep an eye on the soup once it’s thickening—stir frequently to prevent sticking or burning at the edges.
- Bolded mini-head: Adjust seasoning after resting—sometimes a pinch more salt or acidity balances the flavors perfectly.
- Bolded mini-head: For extra smoky flavor, toss in a dash of smoked paprika with the other seasonings before slow cooking.
- Bolded mini-head: Use a ladle to skim off excess fat from the surface during cooking for a cleaner, less greasy broth.
Common mistakes and how to fix them
- FORGOT to brown sausage thoroughly → Sear until deep golden for richer flavor.
- DUMPED ingredients too quickly → Add ingredients gradually, allowing flavors to develop.
- OVER-TORCHED the soup → Keep heat moderate after simmering to prevent burning.
- MISSED adjusting seasoning → Taste and tweak salt and spices before serving.
Quick fixes and pantry swaps
- When soup looks greasy, splash in a little cold water and skim off excess fat.
- If broth is too thin, patch with a cornstarch slurry and cook until shimmering.
- Splash a dash of vinegar or lemon juice to brighten dull flavors right before serving.
- DUMPED in too much salt? Add a peeled potato to absorb excess salt, then discard.
- When ingredients stick to the pan, shield with a splash of broth and gently scrape.
Prep, store, and reheat tips
- Prep the sausage and chop vegetables the night before; keep refrigerated for up to 24 hours. The smells of raw pork and fresh carrots in the fridge set a homey tone.
- You can assemble the ingredients in the crockpot insert the day prior, then cover and refrigerate for up to 24 hours. The flavors will deepen overnight, making the next step even easier.
- Leftover soup keeps well in the fridge for 3-4 days. Reheat gently on the stove, allowing the aroma to shimmer back to life and the broth to rediscover its rich flavor.
- For longer storage, freeze the cooled soup in airtight containers for up to 3 months. Expect a slight change in texture, but the smoky sausage flavor remains vivid when reheated.
- Reheat directly in the crockpot on low, stirring occasionally, until hot and bubbling. The soup’s aroma should be inviting, with a hint of pork and herbs filling the kitchen again.
Frequently Asked Questions
1. Can I use chicken sausage instead of pork?
Yes, you can substitute chicken sausage, which will be leaner and milder, but it will lack the porky richness.
2. Can I use different types of sausage?
Absolutely. Use whatever kind of sausage you like, but keep in mind flavor and fat content can vary.
3. Can I add other vegetables?
Yes, you can add other vegetables like celery or kale, but add greens later to keep their texture fresh.
4. Can I make this ahead and reheat?
Yes, the soup reheats well. Just warm gently on the stove, stirring occasionally, until steaming and hot.
5. What if the soup gets too thick?
If the soup is too thick, add a splash of broth or water and stir until it reaches your preferred consistency.
6. Can I freeze leftovers?
Yes, you can freeze leftovers in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
7. Can I skip browning the sausage?
You can skip browning the sausage, but it won’t develop as deep a flavor. For best results, brown first.
8. How can I boost flavor if it’s bland?
If the broth isn’t flavorful enough, add a splash of Worcestershire or a pinch of smoked paprika to boost the umami.
9. When should I season the soup?
Adjust seasoning at the end, tasting and adding salt or herbs as needed to balance the flavors.
10. Can I use regular canned tomatoes?
Using fire-roasted tomatoes adds smoky depth, but regular diced tomatoes work fine—just add a pinch of smoked paprika.
This sausage soup, with its slow-cooked richness and smoky undertones, feels like a quiet weekend’s reward. It’s honest, simple, and perfect for those times when you want comfort without fuss.
Cooking it fills the house with a warm, savory aroma that lingers long after the first bowl. Sometimes, the best meals are the ones made with a little patience and a lot of good sense, especially when they turn out this satisfying.
