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Cozy Slow Cooker Sausage and Tomato Fall Soup

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A hearty, slow-cooked fall soup with Italian sausage, fire-roasted tomatoes, and seasonal vegetables like butternut squash and zucchini. This set-it-and-forget-it recipe delivers deep, comforting flavor with minimal active prep time.

Ingredients

Scale
  • 1.5 pounds mild or spicy Italian sausage (casings removed)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cans (14.5 ounces each) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 4 cups low-sodium chicken broth
  • 1/2 cup dry red wine (optional)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 medium zucchini, diced
  • 1 cup butternut squash, peeled and cubed
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 bay leaves
  • Fresh parsley or basil, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)
  • Crusty bread or garlic croutons (for serving, optional)

Instructions

  1. Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a wooden spoon. Cook until deeply browned, about 8-10 minutes.
  2. Add the aromatics: Add diced onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the onion is translucent and softened, about 3 minutes.
  3. Deglaze the pan: Pour in the red wine (or a splash of broth if skipping wine). Scrape up all browned bits from the bottom of the pan with a wooden spoon, about 2 minutes.
  4. Transfer to slow cooker: Dump the entire skillet contents into a 6-quart or larger slow cooker.
  5. Add remaining ingredients: Stir in fire-roasted tomatoes, tomato sauce, chicken broth, zucchini, butternut squash, minced garlic, oregano, smoked paprika, thyme, red pepper flakes, bay leaves, and a generous pinch of salt and pepper. Stir well to combine.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender and flavors have melded.
  7. Finish and adjust: About 30 minutes before serving, remove bay leaves. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Stir well.
  8. Serve: Ladle into bowls and top with fresh herbs, Parmesan cheese, and crusty bread if desired.

Notes

Don’t skip browning the sausage—it builds flavor through the Maillard reaction. Layer dense vegetables like carrots and squash on the bottom of the slow cooker for even cooking. If soup is too watery, stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes, or leave the lid off for the last hour. If soup tastes flat, add a squeeze of fresh lemon juice or splash of red wine vinegar before serving. For a creamy version, stir in 1/2 cup heavy cream or full-fat coconut milk during the last 30 minutes of cooking.

Nutrition

Keywords: slow cooker soup, fall soup, sausage and tomato soup, cozy soup, Italian sausage soup, butternut squash soup, easy slow cooker recipe

Find it online: https://dahliadishes.com/cozy-slow-cooker-sausage-and-tomato-fall-soup/