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Easy Slow Cooker Fall Vegetable Sausage Soup

Slow Cooker Fall Vegetable Sausage Soup - featured image
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A hearty, comforting slow cooker soup packed with Italian sausage, root vegetables, and butternut squash. Perfect for cozy fall nights, this forgiving recipe is budget-friendly, freezer-friendly, and tastes even better the next day.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1.5 lbs Yukon Gold potatoes, cubed (1-inch)
  • 2 cups butternut squash, peeled and cubed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 2 cups kale, chopped, stems removed
  • Salt and black pepper to taste

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and crispy in spots. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the same skillet and cook for 4-5 minutes, scraping up browned bits, until translucent and golden. Add the garlic and cook for 30 seconds until fragrant.
  3. Layer the slow cooker: Place the carrots, celery, potatoes, and butternut squash in a 5-6 quart slow cooker. Sprinkle with dried thyme and rosemary.
  4. Add tomatoes and broth: Pour in the diced tomatoes (with juices) and chicken broth. Tuck in the bay leaves. Stir gently.
  5. Add sausage and onions: Scatter the browned sausage and sautéed onions and garlic over the top. Do not stir.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes and squash are fork-tender.
  7. Add kale: About 15 minutes before serving, stir in the chopped kale. Let it wilt.
  8. Finish with vinegar: Stir in the apple cider vinegar just before serving. Season with salt and pepper to taste.
  9. Rest and serve: Let the soup sit for 5-10 minutes off the heat. Ladle into bowls and serve with crusty bread or a grilled cheese sandwich.

Notes

For best flavor, brown the sausage and onions—don’t skip this step. Cut vegetables uniformly (1-inch cubes) for even cooking. Crush dried rosemary between your fingers before adding to avoid pine needle texture. The soup tastes even better the next day. To make it vegetarian, skip the sausage, use vegetable broth, and add cannellini beans or chickpeas.

Nutrition

Keywords: slow cooker soup, fall vegetable soup, sausage soup, butternut squash soup, hearty soup, comfort food, freezer-friendly

Find it online: https://elvafood.com/easy-slow-cooker-fall-vegetable-sausage-soup-recipe/