Start by heating a skillet over medium heat, then add the sausage, breaking it apart with a wooden spoon. Cook until deeply golden and slightly crispy, about 5-7 minutes, filling your kitchen with a rich, savory aroma.
While the sausage browns, dice your onion, mince the garlic, and chop the carrots and celery into small pieces. Having everything prepped makes assembly quick and easy.
Once the sausage is browned, transfer it to your slow cooker and add the diced onion, minced garlic, chopped carrots, and celery. Stir to combine, allowing the flavors to mingle as the sausage releases its smoky richness.
Pour in the can of diced tomatoes with their juice and add four cups of chicken broth. Sprinkle in the dried thyme, drop in the bay leaves, and add a pinch of red pepper flakes for a gentle heat. Give everything a good stir.
Cover the slow cooker and set it on low. Let it simmer gently for 6 to 8 hours, or on high for about 4 hours, until the vegetables are tender and the flavors meld into a savory, fragrant broth.
About 30 minutes before serving, open the lid and stir in a handful of chopped greens like spinach or kale, allowing them to wilt and brighten the soup with vibrant color and fresh flavor.
Remove the bay leaves, taste the soup, and adjust the seasoning with salt, pepper, or hot sauce if desired. The soup should smell rich and inviting with tender sausage and soft vegetables.
Serve hot in bowls, enjoying the cozy aroma and satisfying textures of this hearty sausage soup. It pairs wonderfully with crusty bread or a sprinkle of grated cheese for extra comfort.
