Crock Pot Sausage Soup
On a cold and rainy day in Northern California, there’s nothing quite like the warmth and comfort of a hearty soup.
If you’re looking for a cozy meal that’s easy to prepare and full of flavor, this sausage soup made in a Crock-Pot might be just what you need.
Follow along as we walk through the steps of creating this delicious and simple dish, perfect for a chilly evening.
Ingredients and Preparation
Choosing Your Sausage
While the original recipe calls for breakfast sausage, you have the flexibility to choose any type of sausage you prefer. The sausage not only adds protein but also imparts its unique flavor to the soup. For this recipe, you need about three-quarters of a pound of sausage. Here’s how to get started:
- Brown the Sausage: Browning the sausage not only enhances its flavor but also helps to cook out some of the excess fat. Once browned, cut the sausage into small pieces.
- Alternative Sausage Options: If you’re not keen on breakfast sausage, consider using Italian sausage or Andouille sausage for a different taste experience. Each type of sausage will lend its distinct flavor profile to the soup, so feel free to experiment.
Gathering Your Vegetables
Vegetables are the heart of this soup, providing both nutrition and flavor. Here’s a list of the vegetables used and some tips on their preparation:
- Onion: One chopped onion adds depth and sweetness to the soup. If you have fresh onion, use it instead of onion powder for better texture and flavor.
- Potatoes: Four to five potatoes, cut into pieces, add body and heartiness to the soup. Feel free to leave the skins on for extra texture and nutrients.
- Carrots: A pound of baby carrots brings a touch of natural sweetness and color.
- Brussels Sprouts: A 12-ounce bag of Brussels sprouts offers a slight bitterness that balances the other flavors in the soup.
Assembling the Soup
Once you have your ingredients prepped, it’s time to assemble everything in the Crock-Pot. Here’s how:
- Add Liquid: Start by pouring eight cups of water into the Crock-Pot.
- Bouillon Cubes: Add chicken bouillon cubes to the water, using one cube for every two cups of water. For eight cups of water, this means you’ll need four bouillon cubes. Crumble them into the water to ensure they dissolve evenly.
- Combine Vegetables and Sausage: Add the chopped onion, potatoes, baby carrots, Brussels sprouts, and browned sausage pieces to the Crock-Pot. Mix everything together to ensure that the ingredients are well-distributed.
Cooking the Soup
Set your Crock-Pot to high and let it cook. Cooking times may vary, but on high, it should take roughly four hours for everything to become tender and for the flavors to meld together. If you prefer a slower cooking process, you can set the Crock-Pot to low, which will take about twice as long.
After about four and a half hours, check your soup. The vegetables should be tender, and the broth should be flavorful and aromatic.
Final Thoughts and Serving Suggestions
Once your soup is ready, it’s time for the ultimate test—tasting it! Here are some thoughts and tips based on the initial test run:
- Flavor Profile: The use of breakfast sausage imparts a strong, distinct flavor to the soup, reminiscent of the spices and seasonings found in breakfast sausages. This can be quite delightful, but if you prefer a different flavor, consider using a different type of sausage next time.
- Future Adjustments: If breakfast sausage is not to your liking, Italian sausage or Andouille sausage could provide a different, yet equally tasty, soup. Each variety will bring its own unique spices and seasonings to your dish.
- Serving: Serve the soup hot, with a side of crusty bread for dipping. The bread not only complements the soup but also helps to soak up the flavorful broth.
Conclusion
This sausage soup recipe is versatile and can be easily customized to suit your taste preferences.
Whether you stick to the breakfast sausage or experiment with other types, the combination of hearty vegetables, savory sausage, and comforting broth is sure to warm you up on a cold day.
Enjoy the simplicity and rich flavors of this Crock-Pot soup, and don’t be afraid to make it your own. Happy cooking!
Slow Cooker Sausage Soup
Cozy up with this hearty sausage soup made in the Crock-Pot, perfect for a cold day. Simple ingredients, full of flavor.
Ingredients
- 0.75 pounds of sausage (breakfast, Italian, or Andouille)
- 1 onion, chopped
- 4-5 potatoes, cut into pieces
- 1 pound baby carrots
- 12 ounces Brussels sprouts
- 8 cups water
- 4 chicken bouillon cubes
- Optional: crusty bread for serving
Instructions
- Brown three-quarters of a pound of sausage, then cut into small pieces.
- Chop one onion, and cut four to five potatoes into pieces. Gather a pound of baby carrots and a 12-ounce bag of Brussels sprouts.
- Pour eight cups of water into the Crock-Pot.
- Add four crumbled chicken bouillon cubes to the water.
- Add the chopped vegetables and browned sausage to the Crock-Pot and stir to mix.
- Set the Crock-Pot to high and cook for about four hours until the vegetables are tender and the flavors meld.
- Serve the soup hot, accompanied by crusty bread for dipping.
Nutrition Information:
Serving Size: per servingAmount Per Serving: Calories: 250Total Fat: 15gSaturated Fat: 5gCholesterol: 45mgSodium: 950mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 12g