It’s officially Dump-Everything-in-a-Crockpot-and-Hope-for-the-Best Season. Some people call it soup season, slow cooker season or, whatever, winter, but really, it comes down to one thing: We’re all craving comfort and simplicity. I prefer the “Hope for the Best” moniker, because when it comes to Crockpot dinners, you never know what you’re going to get.

Will it be an amorphous pile o’ mush, where every bite tastes the same?

A shortcut that takes all day and makes you wish you’d taken the time to sauté the veggies and sear the meat first?

Too salty? Conversely, too bland?

You get the idea. I’ve tested out tons of soups over the years, but I rarely post them, unless I feel I’ve gotten them just right. This Slow Cooker Sausage & Veggie Soup wins—both in terms of flavor and texture and in ease. Plus, all of the ingredients are pretty easy to snag at your local grocery store (or even via Target pickup order, which I did). No rummaging required.

Slow Cooker Country Sausage & Vegetable Soup: Potential Substitutions & Upgrades:

• You can use Italian sausage with the casing removed instead of country sausage.
• I used Jimmy Dean regular, though any variety would do, except maybe maple (too sweet). I’m all for sage or hot though.
• Use any pasta shape you like! Rigatoni helps catch more of the sauce, thanks to its spirals, but shells, elbows or ditalini would be fun. Penne is great too.
• Can you omit the heavy cream? Sure. It’ll lack the creaminess, but it’s still loaded with flavor.
• Can you add carrots? Of course. The more veggies, the better!

Slow Cooker Country Sausage & Veggie Soup

It's creamy, comforting and absurdly easy to make.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Cuisine American

Servings 6

Equipment

• 1 medium-sized sauté pan
• 1 slow cooker (at least 6 quarts)
• 1 wooden spoon or silicone spatula
• 1 ladle, for serving

Ingredients

  

• 1 lb pork sausage roll (I used Jimmy Dean)
• 1 small white onion, diced
• 1/2 head celery, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 6 cups chicken broth
• 1 tbsp minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 cup shredded Parmesan
• 1 cup heavy cream
• 1 box (16 oz) penne or rigatoni pasta
• 1 tbsp torn fresh basil, for topping (optional)

Instructions

 

• Place a medium saute pan over medium heat. Add a drizzle of oil, and once it's warm, add pork roll. Break up the sausage into bite-sized pieces as it browns. Once cooked, remove from heat and drain excess grease.
• Add sausage to the slow cooker, along with the chopped onion, celery, tomatoes, chicken broth, garlic, oregano and pepper. Cook on high for 4 hours (or low for 6 to 8).
• Half an hour before serving: If the slow cooker is on high, reduce to low. Add heavy cream and Parm, stirring thoroughly. Replace lid and let it cook for the next 30 minutes.
• As it cooks, make the pasta to al dente. Drain pasta water and add a scoop or two of noodles into each soup bowl. Top with the slow cooker soup and garnish with bits of torn basil before serving.

Keyword easy dinner, sausage, slow cooker, soup