Save My neighbor stopped by on a random Tuesday with a slow cooker full of something that smelled like a backyard barbecue had somehow made its way into soup form. She'd been experimenting with cocktail sausages and apricot jam, of all things, and I was skeptical until that first spoonful hit. The sweet-savory balance was addictive, the kind of flavor combination that shouldn't work but absolutely does. I've been making it ever since, tweaking it slightly each time, and it's become the soup I reach for when I want something that feels both comforting and a little bit special.
I made this for a small dinner party last fall, and watching my guests go back for thirds without asking what was in it felt like a quiet victory. Someone actually asked if the soup was store-bought because it tasted too polished, and I couldn't stop grinning while explaining it came straight from my slow cooker. That moment convinced me this recipe deserved to be shared more widely.
Ingredients
- Smoked cocktail sausages, 1 lb sliced: These little powerhouses carry most of the flavor, so don't skimp on quality—look for ones with real smoke flavor, not just liquid smoke.
- Yellow onion, 1 medium finely chopped: The foundation for sweetness and depth; chopping it small helps it dissolve into the broth as it cooks.
- Red bell pepper, 1 diced: This adds brightness and a subtle sweetness that complements the apricot jam beautifully.
- Garlic, 2 cloves minced: Don't skip this—even a small amount brings earthiness that rounds out all the sweet elements.
- Low-sodium chicken broth, 4 cups: The backbone of the soup; low-sodium lets you control the salt and prevents the soup from becoming too intense.
- BBQ sauce, 1 cup tangy-style: This is your smoke and spice delivery system, so pick one with actual flavor depth, not just sweetness.
- Apricot jam or preserves, 1/2 cup: The secret ingredient that makes people ask what you did differently; it dissolves into the liquid and creates a subtle fruity undertone.
- Diced tomatoes, 1 can drained: Draining them prevents the soup from becoming too watery and keeps the tomato flavor concentrated.
- Worcestershire sauce, 1 tbsp: A splash of this adds umami depth that ties all the flavors together without being obvious.
- Smoked paprika, 1 tsp: This reinforces the smoky theme and gives the soup a warmer color.
- Black pepper, 1/2 tsp: Standard seasoning, but taste as you go because the other flavors are bold.
- Cayenne pepper, 1/4 tsp optional: Add this only if you want heat; it's subtle but present if included.
- Salt, to taste: Always taste at the end because sausages and BBQ sauce bring their own saltiness.
Instructions
- Gather and prep your ingredients:
- Slice the sausages into bite-sized rounds, chop the onion fine so it cooks down evenly, dice the bell pepper, and mince the garlic. Having everything ready means you'll spend just 15 minutes on prep and then let the slow cooker do the rest.
- Build the base:
- Dump the sausages, onion, bell pepper, and garlic into your slow cooker, then pour in the chicken broth, BBQ sauce, and apricot jam. Stir everything together, paying attention to breaking up the jam so it distributes evenly throughout the liquid.
- Add the rest:
- Drain your canned tomatoes well, then add them along with the Worcestershire sauce, smoked paprika, black pepper, and cayenne if you're using it. Give it all a gentle stir to combine without being rough.
- Let it cook low and slow:
- Cover the crock pot and set it to low for 4 hours—this is not a dish that needs high heat rushing things. The long, gentle cooking allows the jam to mellow into the broth and the sausages to absorb all those layered flavors.
- Taste and finish:
- When the vegetables are tender and the flavors have melded, do a final taste check and adjust salt as needed. Serve it hot, maybe with a sprinkle of parsley if you have it on hand.
Save There's something about a soup that fills your house with a gentle, savory-sweet aroma for hours that makes people feel cared for before they even sit down to eat. I've noticed it turns casual conversations into longer ones, the kind where people linger at the table because the soup is comforting enough to slow things down.
Why Apricot Jam Is the Secret Weapon
Most people would never guess that apricot jam is in this soup, which is exactly why it works so well. The jam dissolves into the broth and creates a subtle sweetness that doesn't taste fruity or dessert-like—instead, it mellows the smoky sausages and tanginess of the BBQ sauce, bringing everything into balance. Think of it as the ingredient that makes people say "what is that flavor?" instead of "this is too sweet" or "this is too smoky."
The Slow Cooker Advantage
Using a slow cooker for this soup is genuinely transformative because it allows the sausages to stay tender instead of becoming chewy, and it gives the vegetables time to soften and contribute their sweetness to the broth without falling apart. The low, steady heat also gives all those layers of flavor—the Worcestershire, the paprika, the pepper—time to meld rather than compete with each other. You're not nursing a stovetop pot all afternoon; you're just setting it and coming back to something better than you left it.
Serving Ideas and Variations
This soup is delicious on its own, but it's also flexible enough to adapt to what you have or what you're craving. Pour it over rice for a heartier meal, or serve it with crusty bread for soaking up the broth. You can make it lighter by swapping in turkey or chicken sausages, or smokier by using chipotle BBQ sauce instead of regular tangy sauce.
- If you want to bulk it up, add diced potatoes or carrots during the last hour of cooking so they stay slightly firm.
- For a deeper flavor, use a BBQ sauce that leans spicy or smoky rather than overly sweet.
- Leftovers keep well for three days in the fridge and actually taste better the next day once the flavors have had even more time to settle.
Save This soup has become my go-to when I want to feel like I've done something special without any real stress. It's one of those recipes that reminds you that the best cooking often happens when you let time do the work for you.
Recipe FAQs
- → Can I make this soup spicier?
Yes, add the optional cayenne pepper or use chipotle BBQ sauce for a smoky kick. You can also add diced jalapeños or red pepper flakes to taste.
- → What can I substitute for apricot jam?
You can use peach preserves, pineapple jam, or orange marmalade for a similar sweet and tangy flavor profile that complements the BBQ sauce.
- → Can I cook this on high heat instead?
Yes, cook on high for 2-2.5 hours instead of 4 hours on low. Check that vegetables are tender before serving.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- → What should I serve with this soup?
Serve with crusty bread for dipping, over white or brown rice for a heartier meal, or alongside cornbread for a classic American pairing.
- → Can I use regular sausages instead of cocktail sausages?
Yes, use any smoked sausage variety. Simply slice into bite-sized pieces before adding to the crock pot. Kielbasa or andouille work particularly well.