Sausage Lentil Soup Recipe
If you’re anything like me, you’ll appreciate a bowl of hearty, soul-warming soup on a chilly day or whenever you crave something comforting but still packed with good-for-you ingredients. This Sausage Lentil Soup Recipe hits that sweet spot—it’s robust, filling, and brings together layers of savory flavor that’ll make you want seconds. Plus, it’s pretty straightforward to make, so it’s perfect for those busy weeknights when you want a satisfying meal without fussing over a million steps.
What I love most about this Sausage Lentil Soup Recipe is how versatile it is. Whether you’re cooking for your family or meal prepping for the week, this soup holds up beautifully. The earthy lentils blend perfectly with the Italian sausage’s zest and the fresh veggies, offering something really balanced and nourishing every spoonful. Trust me, once you try it, you’ll understand why it’s become one of my go-to’s for cozy meals.
Ingredients You’ll Need
Each ingredient in this Sausage Lentil Soup Recipe plays a key role. The combination of Italian sausage and lentils gives you that satisfying protein hit, while the vegetables add freshness and texture. Pick up good-quality sausage for the best flavor, and don’t skip the herbs if you can—they bring everything to life!
- Italian sausage (hot or sweet): Choose your favorite—hot for a kick or sweet for a milder, savory flavor. Removing the casing can make it easier to crumble.
- Garlic: Fresh minced garlic is essential here; it gives a fragrant base that fills your kitchen with an irresistible aroma.
- Onion: Diced onion adds sweetness and depth, so don’t swap this out with onion powder.
- Celery: Adds a nice subtle crunch and freshness—don’t skip it unless you really need to.
- Carrots: They bring natural sweetness and earthy notes that balance the sausage.
- Zucchini: This veggie softens into the soup but still keeps it vibrant and fresh.
- Low-sodium chicken broth: Using low-sodium broth lets you control the saltiness better later on.
- Diced tomatoes: Go for canned for convenience; they provide acidity and a rich tomato base.
- Dry brown lentils: Rinsing and sorting ensures you get rid of any debris—these lentils cook up tender and hearty, perfect for soup.
- Kosher salt: Essential for seasoning and bringing out all those cozy flavors.
- Ground black pepper: Freshly ground black pepper gives just the right amount of warmth and complexity.
- Optional garnishes – fresh basil, fresh oregano, shredded Parmesan cheese: These elevate the finished soup, adding freshness and a cheesy bite if you’d like.
Variations
I’m a big fan of making this Sausage Lentil Soup Recipe my own depending on what’s in the fridge or how I’m feeling that day. Feel free to experiment—it’s surprisingly adaptable!
- Vegetarian variation: Swap out sausage for smoked paprika and sautéed mushrooms or plant-based sausage. I tried this once and was impressed by how much flavor still popped through.
- Spice it up: If you like extra heat, adding red pepper flakes or using hot Italian sausage really kicks it up a notch.
- Seasonal veggies: Swap zucchini for kale in fall, or add butternut squash for an extra hearty texture during winter.
- Make it creamy: Blend a portion of the soup before adding the zucchini to get a creamy texture without dairy.
How to Make Sausage Lentil Soup Recipe
Step 1: Brown the Sausage and Sauté the Veggies
Start by removing the casing from the Italian sausage and breaking it into small pieces in a large pot over medium heat. Cook until browned and cooked through—this should take about 5-7 minutes. Don’t rush this step because that caramelization adds so much flavor. Once browned, remove the sausage and set it aside, then add your diced onion, garlic, celery, carrots, and zucchini to the same pot. Sauté them for about 5 minutes until they’re softened and fragrant, scraping up any browned bits from the sausage to build flavor.
Step 2: Add Broth, Tomatoes, Lentils, and Seasonings
Now it’s time to bring everything together. Pour in the low-sodium chicken broth and canned diced tomatoes with their juices—these create a rich and hearty base. Stir in your rinsed brown lentils, kosher salt, and black pepper. Give everything a good mix and bring the pot to a boil, then reduce the heat to a simmer.
Step 3: Simmer Until Lentils Are Tender
Cover the soup and let it simmer gently for about 30-40 minutes, stirring occasionally to prevent sticking. Keep an eye on the lentils—they should soften nicely but not turn mushy. If the soup looks too thick, add a little water or broth to get your preferred consistency.
Step 4: Stir in the Cooked Sausage and Finish
Once the lentils are tender, return the sausage to the pot and stir everything together. Let it heat through for 5 more minutes. Taste and adjust the seasoning—adding more salt, pepper, or even a splash of lemon juice if you want a bright contrast. Serve hot!
How to Serve Sausage Lentil Soup Recipe
Garnishes
I love topping my bowl with a sprinkle of freshly shredded Parmesan for a salty, creamy finish. Fresh basil or oregano adds a lovely herbal brightness that complements the rustic soup beautifully. Sometimes I even drizzle a touch of good olive oil on top for a silky touch.
Side Dishes
Crusty bread or garlic knots are my go-to sides for soaking up every last drop of this sausage lentil soup. If you want something lighter, a simple green salad with a tangy vinaigrette balances the richness of the soup really well.
Creative Ways to Present
For a cozy dinner party, I love ladling this soup into rustic bowls and serving it with small ramekins of fresh herbs and parmesan. Adding a side of herb focaccia bread makes it feel extra special. You can also serve it in hollowed-out mini loaves of bread for a fun twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover sausage lentil soup in airtight containers in the fridge. It keeps well for up to 4 days, which is perfect for lunches or quick dinners during the week. The flavors even deepen after a day or two, so sometimes leftovers taste even better!
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers or heavy-duty freezer bags and label them. When you’re ready to eat, just defrost overnight in the refrigerator. It’s a lifesaver for busy weeks.
Reheating
Reheating is simple—use the stove over low to medium heat and stir occasionally until heated through. If it’s thickened up too much, just add a splash of broth or water to loosen it up, and it’s good as new!
FAQs
-
Can I use other types of lentils for the Sausage Lentil Soup Recipe?
Absolutely! While brown lentils are great because they hold their shape well and have a nice earthy flavor, you could also use green or French lentils (Puy lentils). Just keep in mind cooking times might vary slightly—green lentils often take a bit longer, and red lentils cook faster and tend to get mushier.
-
Is this Sausage Lentil Soup Recipe gluten-free?
Yes, it can be! Just make sure your sausage and broth are labeled gluten-free, as some brands add fillers or flavorings that contain gluten. Always double-check your ingredient labels if you’re cooking for someone with gluten sensitivities.
-
How spicy is this soup with hot Italian sausage?
Using hot Italian sausage gives this soup a pleasant but manageable kick—not overwhelmingly spicy. If you prefer less heat, go for sweet Italian sausage or choose hot but reduce extra pepper. You can always add chili flakes on your individual serving if you want more spice.
-
Can I make this soup in a slow cooker?
Definitely! Brown the sausage and sauté the veggies ahead on the stovetop to build flavor, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
-
What’s the best way to thicken Sausage Lentil Soup if it’s too watery?
If your soup ends up thinner than you like, simmer it uncovered for a while to reduce the liquid. Alternatively, blend a cup or two of the soup and stir it back in for a thicker, creamier texture without adding anything extra.
Final Thoughts
This Sausage Lentil Soup Recipe is one of those comforting dishes I turn to again and again. It’s satisfying, easy to make, and feeds your whole family without breaking the bank. Plus, it warms both the belly and the heart. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe you’ll want in your regular rotation, trust me!
Print
Sausage Lentil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Sausage Lentil Soup combines the rich flavors of Italian sausage with nutritious lentils and fresh vegetables in a savory broth. Perfect for a comforting meal, this recipe is packed with protein and fiber, making it a satisfying and wholesome dish that warms you from the inside out.
Ingredients
Main Ingredients
- 1 pound Italian sausage (hot or sweet)
- 3 cloves garlic, minced
- 1 onion, diced
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 (14.5-ounce) cans)
- 2 cups dry brown lentils, rinsed and sorted
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Optional Garnishes
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, crumble and cook the Italian sausage until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
- Sauté aromatics: Add minced garlic, diced onion, chopped celery, and chopped carrots to the pot with the sausage. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5 minutes.
- Add zucchini and liquids: Stir in the chopped zucchini, then pour in the low-sodium chicken broth and diced tomatoes with their juices. Mix well.
- Add lentils and seasonings: Stir in rinsed brown lentils, kosher salt, and ground black pepper. Bring the soup to a boil over high heat.
- Simmer the soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for 35-40 minutes or until the lentils are tender and the flavors have melded together.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh basil, fresh oregano, and freshly shredded Parmesan cheese if desired.
Notes
- This soup can be made with either hot or sweet Italian sausage depending on your preferred spice level.
- Rinse and sort lentils thoroughly to remove any debris before cooking.
- For a thicker soup, cook uncovered for the last 10 minutes to reduce some liquid.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- To make it gluten free, verify that the Italian sausage is gluten free.
Keywords: sausage lentil soup, Italian sausage soup, lentil soup with sausage, healthy lentil soup, easy stovetop soup
