Crock pot Italian sausage soup recipe that is so easy to put together and is so flavorful! You’ll be making it everyday!
In the winter and even in the summer, my crock pot is going all-the-time. I really love making soups all-season long as well because they are easy on the wallet and are always delicious.
My dad always used to tell me as a child that when it’s hot outside you should eat warmer dishes, like soup, because it makes the temperature feel cooler to you. It does kind of make sense if you sit down and think about it.
Eating soup in the winter does make you warmer, like your stomach, but I am not too sure of it making you cooler in the summer. Either way, I still love having soup all-year-long, especially with the fresh summer veggies.
If you have an abundance of veggies or greens in your garden, please throw them into a soup, like in this delicious Italian sausage soup. You’ll love it!
You can use homemade stock or store-bought stock – chicken or vegetable works great! You will also want to pre-cook your sausage and give it a nice sear in a skillet or a pan.
You will then need to chop up your veggies – carrots, celery, and onions (if you wish). We are not huge onion fans here, so we hardly ever use onions. If you want to, choose a medium one.
- 1 pound package of Sweet Italian Sausage
- 1 tablespoon oil
- 2 large carrots, sliced
- 4 celery stalks, sliced
- 2 garlic cloves, minced
- 32 ounces chicken or vegetable stock
- ½ cup tomato sauce
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- salt and pepper, to taste
- Brown your sausage with 1 tablespoon of oil in a skillet or a pan over medium-high heat. Brown the outside and turn every minute or so. Set aside.
- In a 4 quart or larger slow cooker/crock-pot, add in your sliced carrots and celery. Add in your chicken or vegetable stock to your slow cooker/crock pot and tomato sauce. Add in the spices, besides the salt and pepper.
- Slice the sausage into ¼-inch slices and add to the stock. Cook on low for 4-5 hours or on high for 7-8 hours. Taste and add salt and pepper, if necessary.