Slow cookers were made for soup. With just a few minutes of prep time spent chopping and dicing all of those delicious veggies, the soup will come together on its own as it bubbles away in a slow cooker. Both the macaroni and sausage can be added uncooked, slicing even more time off your prep. And that tomato base? It's the perfect backdrop for everything else and ties it all together.
I've made this soup several times, both in the slow cooker and the stove top (although I have to admit, the slow cooker version is my favorite.) And along with switching up the cooking method, I've also played around with different types of sausages and spices. When using breakfast sausages, I've used a nice blend of Italian spices, and in the slow cooker, Italian sausages complete with fennel and red pepper flakes to accentuate that delicious protein. This is the version I've included in the recipe below, and it will have everyone asking for more!
Pro tip: To give the sausage even more texture, and the soup more flavor, brown the sausages first in a skillet before adding them to the slow cooker.