Make this in the slow cooker by adding all the ingredients, except the sausage and garnishes, and 7 cups water (instead of 8) to the machine. Cook on low for 8 hours. (It holds well on low for 2 more hours.) When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.