This recipe is inspired by my grandmother’s Sunday dinners, where she used leftover pork sausage to create a comforting, no-fuss soup that felt like a warm hug on cold days.

There’s something about the way the sausage juices mingle with the broth, releasing a smoky, savory aroma that instantly makes the kitchen feel cozy and inviting.

It’s a simple, humble dish that reminds me how a few good ingredients and a slow cooker can turn into something surprisingly satisfying, especially after a busy day when you want comfort without the fuss.

This recipe is inspired by my grandmother’s Sunday dinners, where she used leftover pork sausage to create a comforting, no-fuss soup that felt like a warm hug on cold days.

The story behind this recipe

• This recipe came together during a chilly weekend when I found a forgotten pack of pork sausage in the freezer. I wanted something easy, hearty, but with a twist of nostalgia I could share with my family. The slow cooker does all the work, and the smell that wafts through the house is a reminder of simpler times when dinner was just a pot away.
• One cold evening, I threw everything into the crockpot—sausage, beans, veggies—and let it simmer all day. The aroma of smoky sausage mingling with fresh herbs filled the house, and by dinner, everyone was gathered around, bowls in hand, grateful for that unpretentious, warm bowl of soup.
• heading: ‘The story behind this recipe’

Ingredient breakdown: key components

• Pork sausage: I love using a good-quality, mildly seasoned sausage that releases a rich, oozing fat and smoky aroma as it cooks. Feel free to swap for chicken sausage if you prefer a leaner option, but expect a subtler flavor.
• Carrots: I prefer fresh, crunchy carrots that add sweetness and color. If you only have frozen, just chop them smaller so they soften evenly within the crockpot’s slow simmer.
• Onions: Sautéed onions bring a sweet, caramelized depth before tossing everything in. Skip this step if you’re in a rush, but know the soup will be less layered in flavor.
• Canned tomatoes: I use diced, fire-roasted tomatoes for a smoky brightness. If unavailable, plain diced tomatoes work, but you might miss that extra depth—they’ll still do the job.
• Broth: I lean toward chicken broth for a light, savory base, but vegetable broth is a good swap. If you want more richness, stirring in a splash of cream at the end adds a velvety finish.
• Beans: Cannellini or navy beans are my go-to—filling and tender. For a different texture, try chickpeas, but note they may take longer to soften.
• Herbs & spices: Fresh thyme or parsley lifts the dish, while a pinch of smoked paprika adds an earthy smokiness. Dried herbs work if fresh isn’t handy, just double the amount for flavor.

Spotlight on key ingredients

Pork sausage:

• I love using a good-quality, mildly seasoned sausage that releases a rich, oozing fat and smoky aroma as it cooks. Feel free to swap for chicken sausage if you prefer a leaner option, but expect a subtler flavor.
• Carrots: I prefer fresh, crunchy carrots that add sweetness and color. If you only have frozen, just chop them smaller so they soften evenly within the crockpot’s slow simmer.
• Onions: Sautéed onions bring a sweet, caramelized depth before tossing everything in. Skip this step if you’re in a rush, but know the soup will be less layered in flavor.

Beans:

• Broth: I lean toward chicken broth for a light, savory base, but vegetable broth is a good swap. If you want more richness, stirring in a splash of cream at the end adds a velvety finish.
• Cannellini or navy beans are my go-to—filling and tender. For a different texture, try chickpeas, but note they may take longer to soften.

Notes for ingredient swaps

• Pork sausage: I prefer a mildly seasoned, fresh pork sausage that releases a smoky, juicy fat. Swap for chicken sausage if you want leaner, but expect a subtler flavor.
• Carrots: Fresh carrots add crunch and sweetness, but frozen chopped carrots work in a pinch—just cut them smaller for even cooking.
• Onions: Use fresh yellow or white onions for a sweet, caramelized base. Dried onion flakes can substitute in a pinch, though flavor won’t be as layered.
• Canned tomatoes: Diced fire-roasted tomatoes give smoky brightness. Plain diced tomatoes work, but you’ll miss some depth—still totally fine.
• Broth: Chicken broth keeps it light and savory, but vegetable broth is a good swap. For extra richness, stir in a splash of cream at the end.
• Beans: Cannellini or navy beans are my favorites—soft, filling, and mild. Chickpeas are an option, but they take longer to soften and hold up differently.
• Herbs & spices: Fresh thyme or parsley brighten the dish. If you only have dried herbs, double the amount for a more pronounced flavor. Smoked paprika adds a warm, earthy note.

Equipment & Tools

• Large slow cooker: Main cooking vessel for slow simmering.
• Sharp knife: Prepping ingredients like sausage, carrots, and onions.
• Cutting board: Safe surface for chopping.
• Stirring spoon: Mixing ingredients during cooking.
• Ladle: Serving the soup.

Step-by-step guide to sausage soup

1. Gather your equipment: a large slow cooker, a sharp knife, a cutting board, a stirring spoon, and a ladle for serving. The slow cooker is your main tool, making this a set-it-and-forget-it meal.
2. Start by prepping your ingredients. Remove the sausage from its casings if needed, chop the carrots and onions into bite-sized pieces. This helps everything cook evenly and quickly.
3. In a skillet over medium heat (about 160°C/320°F), brown the sausage for 5-7 minutes until it releases a fragrant, smoky aroma and turns a golden-brown hue. Break it apart with your spoon as it cooks.
4. Add the sautéed sausage, chopped carrots, onions, and a can of diced fire-roasted tomatoes (with juices) into the slow cooker. Pour in 4 cups (1 liter) of chicken broth, ensuring the ingredients are mostly submerged.
5. Stir everything together well. Cover with the lid and set the slow cooker to low. Let it cook for 6-8 hours, or until the carrots are tender and the flavors meld into a rich, savory broth.
6. About 30 minutes before serving, stir in a handful of chopped fresh parsley or thyme, and season with salt and pepper to taste. If you prefer a thicker soup, mash some of the beans with the back of your spoon.
7. Check the soup for doneness: the sausage should be cooked through, the vegetables soft, and the broth flavorful. If it needs more salt or spice, adjust accordingly.
8. Turn off the slow cooker and let the soup rest for 5 minutes. Ladle into bowls, garnish with additional herbs if you like, and serve hot.

Once cooked, turn off the slow cooker and let the soup sit for 5 minutes. Ladle into bowls, garnish with fresh herbs, and enjoy while hot. The flavors deepen slightly as it rests, making each spoonful richer.

How to Know It’s Done

• Sausage is cooked through with no pink remaining.
• Vegetables are tender and easily pierced with a fork.
• Broth is rich, aromatic, and slightly thickened from beans and simmering.

Hearty Slow Cooker Sausage and Bean Soup

This comforting soup combines leftover pork sausage with tender vegetables, beans, and smoky tomatoes, slow-cooked to develop rich flavors and a cozy, inviting aroma. The final dish is a thick, hearty broth filled with chunks of sausage, soft vegetables, and creamy beans, perfect for chilly days. It’s a simple, satisfying meal that’s easy to prepare with minimal fuss and maximum warmth.

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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: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pork sausage mildly seasoned, casings removed if necessary
• 2 large carrots fresh, chopped into bite-sized pieces
• 1 large yellow onion diced
• 1 can diced fire-roasted tomatoes 14.5 oz can, with juices
• 4 cups chicken broth or vegetable broth
• 1 can cannellini or navy beans drained and rinsed
• 2 tablespoons olive oil for sautéing
• 2 tablespoons fresh parsley or thyme chopped, for garnish and flavor
• to taste salt and pepper
• 1 pinch smoked paprika optional for smoky flavor

Equipment

• Large slow cooker
• Sharp knife
• Cutting board
• Stirring spoon
• Ladle

Method

 

1. Start by prepping your ingredients: chop the carrots into small chunks, dice the onion, and remove the sausage from its casings.
2. In a skillet over medium heat, add a tablespoon of olive oil and cook the sausage until deeply golden and fragrant, about 5-7 minutes. Break it apart with your spoon as it browns.
3. Transfer the cooked sausage to your slow cooker. Using the same skillet, add another tablespoon of oil and sauté the diced onions and carrots until the onions are translucent and the vegetables start to soften, about 5 minutes. This step enhances their sweetness and depth.
4. Pour the sautéed vegetables into the slow cooker with the sausage. Add the can of fire-roasted tomatoes, chicken broth, and drained beans.
5. Stir everything together well, then sprinkle with smoked paprika and season with salt and pepper to taste. Cover the slow cooker with its lid.
6. Set the slow cooker to low and let it simmer for 6 to 8 hours. During this time, the flavors meld and the vegetables become tender, filling your kitchen with a smoky, savory aroma.
7. About 30 minutes before serving, stir in chopped fresh parsley or thyme for a burst of bright herbal flavor. Adjust the seasoning with more salt or pepper if needed.
8. Use a ladle to serve the soup hot, garnished with extra herbs if you like. The soup should be thick, hearty, with chunks of sausage, soft vegetables, and a rich broth.

Notes

For an extra touch of creaminess, stir in a splash of heavy cream at the end. To make the soup thicker, mash some beans with the back of your spoon before serving. This dish tastes even better the next day, as flavors deepen overnight.

Pro tips for best results

• Bolded mini-head: Sear the sausage well before adding to slow cooker—this develops a deep, smoky flavor that can’t be rushed.
• Bolded mini-head: Layer ingredients thoughtfully—start with sausage and onions, then add carrots and tomatoes for even cooking and flavor build-up.
• Bolded mini-head: Use fresh herbs in the last 30 minutes—this preserves their bright, vibrant aroma and flavor in the soup.
• Bolded mini-head: Adjust seasoning at the end—taste for salt and spice to ensure a balanced, savory broth without overdoing it early.
• Bolded mini-head: For a thicker soup, mash some beans before serving—this naturally emulsifies the broth and adds a creamy texture.
• Bolded mini-head: Keep an eye on the slow cooker—avoid high heat to prevent overcooking or burning the bottom, especially in the later hours.
• Bolded mini-head: Add a splash of acid (like lemon juice or vinegar) just before serving—this brightens the flavors and cuts through richness.

Common mistakes and how to fix them

• FORGOT to brown sausage thoroughly → Sear until deep golden for richer flavor.
• DUMPED all ingredients at once → Layer ingredients for even cooking and flavor development.
• OVER-TORCHED the soup → Keep an eye on the simmer, avoid high heat to prevent burning.
• MISSED the final seasoning check → Taste and adjust salt/spices after cooking for balance.

Quick fixes and pantry swaps

• When soup looks watery, splash in a cornstarch slurry for a quick thickening.
• If sausage releases too much grease, skim it off with a spoon before serving.
• Splash a little vinegar or lemon juice when the soup tastes flat to brighten flavors.
• Patch a burnt bottom by quickly transferring the top layer to a new pot, leaving behind the char.
• Shield delicate herbs from direct heat by adding them at the end for fresh, vibrant aroma.

Prep, store, and reheat tips

• Chop and prep all vegetables and sausage the night before; store in airtight containers in the fridge for up to 24 hours. The fresh aroma of cut carrots and onions makes the kitchen feel alive.
• Cooked sausage can be browned and kept in the fridge for up to 2 days. Reheat briefly in a skillet to revive the smoky scent before adding to the soup.
• This soup tastes even better the next day—the flavors meld and deepen. Store in an airtight container for up to 3 days in the fridge, or freeze for 1-2 months for longer storage.
• Reheat gently on the stove over low heat, stirring occasionally. The aroma of the warmed broth should shimmer with smoky and savory notes, inviting you back to bowl after bowl.

Top Questions About Crockpot Sausage Soup

1. Can I substitute pork sausage with chicken sausage?

You can use chicken or turkey sausage for a leaner, milder flavor. Adjust cooking time if needed.

2. Can I use frozen carrots instead of fresh?

Yes, using frozen carrots is fine. Just chop them smaller to help them soften faster during slow cooking.

3. What if I only have plain canned tomatoes?

Absolutely, canned tomatoes are key for that smoky, tangy flavor. Use plain diced if fire-roasted aren’t available.

4. Can I use different broth types?

You can swap chicken or vegetable broth for a lighter taste. For richness, stir in a splash of cream at the end.

5. What beans work best for this soup?

Beans like navy or cannellini are best—they soften well and add creaminess, but chickpeas can work if you don’t mind longer cook times.

6. Can I use dried herbs instead of fresh?

Fresh herbs like parsley or thyme add brightness. Dried herbs are fine but double the amount for full flavor.

7. How do I know when the sausage is fully cooked?

Ensure the sausage is browned thoroughly until it’s deep golden—this intensifies the smoky, savory flavor.

8. What are signs my soup is ready?

Check the vegetables are tender and the broth is flavorful. The sausage should be no longer pink inside and the soup should smell fragrant.

9. Can I prepare this in advance?

Yes, you can make this ahead for up to a day in the fridge or freeze for 1-2 months. Reheat gently on the stove, tasting and adjusting seasoning.

10. What quick fixes can save a less-than-perfect soup?

If the soup seems watery, stir in a cornstarch slurry to thicken. To fix a burnt bottom, transfer the top to a new pot quickly.

This soup is one of those dishes that sneaks up on you with its simple comfort and deep, smoky flavor. It’s perfect for chilly nights or when you need that little reminder of home in a bowl.

Making it feels like a small act of kindness—something you can prepare with minimal fuss and still get a lot of warmth and satisfaction from. Sometimes, it’s the humble meals like this that stick with you long after the last spoonful.

Emma

Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.