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Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work I would chop those the night before and store in the fridge in a plastic bag.)
Add the 2 cans of tomatoes, Homemade beef stock or you can use canned beef broth if you don’t have it.), dried thyme (affiliate link), ground fennel (affiliate link), and black pepper to the slow cooker.
Cook 8-9 hours on low or 3-4 hours on high.
When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about ¼ inch thick.
Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)
Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more.
Serve hot, with freshly-grated Parmesan cheese if desired.