Slice the pork sausage links into ½-inch pieces to help them cook evenly and release flavor.
Chop the onion, carrots, and celery into small, uniform pieces to ensure they soften nicely and meld into the broth.
In a skillet over medium heat, brown the sausage slices for 5-7 minutes until they develop a slight crust and smell savory.
Transfer the browned sausage to the slow cooker, using a slotted spoon to drain excess fat if needed.
Add the chopped vegetables—onions, carrots, and celery—to the slow cooker with the sausage and stir to combine.
Pour in the crushed tomatoes and chicken broth. Add a bay leaf and season with black pepper.
Cover the slow cooker and set it to low for 6-8 hours, letting the flavors meld and the vegetables soften.
Halfway through, taste the broth and add a pinch of sugar if it’s too tangy; adjust seasonings as needed.
After cooking, remove the bay leaf and give the soup a good stir. The vegetables should be tender, and the broth smoky and flavorful.
Scoop the hearty soup into bowls, garnish with fresh herbs if desired, and enjoy the warm, comforting flavors.
