Slice 2.5 lbs Italian sausage into ½-inch rounds.

In a large skillet over medium–high heat, warm 1 tablespoon olive oil.

Add sausage, 1 tablespoon dried parsley, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté until lightly browned, about 5 mins.

Turn off heat and pour in ¼ cup cool water. Scrape up any browned bits.

Transfer sausage and drippings to slow cooker. Add 4 chopped carrots, 2 diced bell peppers, 1 chopped onion, 6 minced garlic cloves, 1 can diced tomatoes, 1 cup tomato purée, 1.5 cups water, 4 chicken bouillon cubes, 1 bay leaf, and a pinch of sugar. Stir to combine.

Cook on LOW for 8 hours or on HIGH for 4 hours.

Thirty mins before serving, stir in 12 ounces uncooked pasta and cook until tender.

Discard bay leaf. Serve hot, or refrigerate for up to 7 days.