Sausage Lentil Soup
Sausage and Lentil Soup is a hearty but healthy soup that pairs perfectly with crusty Italian bread! This easy cozy soup recipe is perfect to simmer on the stove on a lazy Sunday, and is made with wholesome ingredients.
I seriously cannot get enough of the soup recipes this winter. It's funny how I can go months without thinking about soup but now that it's feeling like fall it's all I want to make. I was really craving a hearty but healthy soup, which is what landed me on this Sausage Lentil Soup.
This rustic sausage lentil soup was exactly what I was craving. It's full of vegetables like carrots and kale and gets a bunch of flavor from fresh herbs like basil and parsley and dried Italian seasoning and paprika. Of course, if you need to use all dried herbs, go right ahead! The general rule of thumb is for every tablespoon of fresh herbs a recipe calls for, use a teaspoon of dried.
Looking for more soups with sausage? Check out my Italian Sausage Gnocchi Soup or Instant Pot Sausage Gnocchi Soup.
If you love slow cooker recipes, check out my Slow Cooker Beef Stew and Slow Cooker Chicken Tortilla Soup!
Why You'll Love This Recipe
Full of Veggies - this recipe has carrots, celery, and kale, making it hearty and wholesome.
Feeds a Crowd - this recipe is enough to feed a large family, with a side of bread and salad!
Jump to:
Ingredients
Italian Sausage - I actually used Italian chicken sausage from Whole Foods, which I really loved. I have also made it with Italian pork sausage too for a little bit more of a rich flavor!
Onion - white onion or yellow onion both work well.
Carrots - whole carrots are peeled and diced in this cozy soup.
Celery
Fresh Garlic - this adds delicious garlic flavor to the soup.
Fresh Basil and Fresh Parsley - you can use dried, too, which I actually did this time when making it. I typically use fresh herbs in the early fall and dried in the winter. The general rule is that you use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Italian Seasoning and Paprika - more dried herbs for more flavor!
Diced Tomatoes and Crushed Tomatoes - diced tomatoes give the soup some flavor and and the crushed tomatoes make the broth a little bit thicker.
Chicken Broth - this is a broth-based soup and I use low-sodium chicken broth so I can control the salt level.
Green Lentils - green lentils add texture, fiber, and flavor to this lentil soup with sausage!
Kale or Spinach - chopped kale or spinach is added at the end for a boost of nutrients, color, and flavor!
Salt and Pepper
This Sausage and Lentil Soup is hearty, full of flavor, and served with some Italian bread, it was such a yummy meal! I really hope you give this recipe a try - you will love it too!
Variations
Use Chicken or Turkey Sausage - you can switch it up and use chicken sausage or turkey sausage, if you prefer. I have done this many times with great results.
Swap the Greens - Instead of kale, you can use spinach, Swiss chard, or any other green that you like to cook.
Different Protein - you can use ground turkey, ham, or kielbasa instead of sausage, if you prefer. If you love Kielbasa check out my Kielbasa and Cabbage Soup!
Make it Vegetarian - you can omit the sausage and this soup with be vegetarian and vegan. Or check out my vegetarian Butternut Squash Lentil Soup!
Step by Step Instructions
This sausage lentil soup is such an easy soup recipe to make!
Photo 1. Add the sausage to a large soup pot and cook over medium heat until browned, breaking it into small pieces as it cooks.
Photo 2. Dice the carrots, celery, and onion.
Photo 3. Add the carrots, celery, and onion, and give it a stir. The grease from the sausage will coat the vegetables and help them cook. Saute the vegetables over medium heat for 5-7 minutes, stirring occasionally, until softened.
Photo 4. Add the fresh minced garlic, spices, and then season with salt and black pepper. Stir to combine and cook a couple more minutes.
Photo 5. Add the diced tomatoes, crushed tomatoes, broth, water, and lentils, and stir to combine.
Photo 6. Bring the lentil sausage soup to a low boil, reduce the heat to medium low, and simmer with the lid on for 35-40 minutes, or until the lentils are softened.
Photo 7. Once the lentils are cooked, add the chopped kale or spinach and cook another few minutes until it's cooked.
Photo 8. Serve topped with fresh chopped parsley. Enjoy!
Expert Tips
Storage - store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Gluten Free - this recipe is naturally gluten free.
Recipe FAQs
Italian sausage adds delicious flavor to this lentil soup, along with dried or fresh herbs. I use garlic, basil, parsley, and Italian seasoning to give this soup a ton of flavor.
Yes! Lentils are full of fiber which helps you feel full. In addition, the protein from the sausage ensure this is a super hearty soup.
Yes. You can freeze this soup after it has been cooked in a freezer safe container for up to 3 months. To reheat, thaw overnight in the fridge and then reheat on the stovetop. Add additional broth as needed/desired.
Yes. To make this soup in the slow cooker, brown the sausage and cook the veggies on the stove and then combine the cooked sausage and vegetables with the rest of the ingredients in a large slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
Yes, lentils are gluten free so this soup is considered gluten free.
Other Cozy Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Sausage and Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 1 white onion diced
- 2 celery stalks chopped
- 3 medium carrots peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon fresh basil chopped, or 1 teaspoon dried
- 1 tablespoon fresh parsley chopped, or 1 teaspoon dried
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 14 ounce can diced tomatoes
- 14 ounce can crushed tomatoes
- 1 cup dry green lentils
- 4 cups chicken broth
- 1 cup water
- 3 cups chopped kale or spinach
- additional chopped parsley for topping
Instructions
- In a large soup pot (I used my Le Creuset dutch oven), heat olive oil over medium-high heat.
- Add sausage and cook, breaking it up into small pieces as it cooks.
- Once cooked, add onion, celery, and carrots, and cook for about 5 minutes, until softened.
- Add garlic, basil parsley, Italian seasoning, paprika, and salt, and cook another minute.
- Add diced tomatoes, crushed tomatoes, lentils, chicken broth, water, and stir well to combine.
- Bring to a boil, then reduce heat to medium-low and let simmer for 35-40 minutes, until the lentils are softened.
- Add the kale and stir well to combine, cooking another 1-2 minutes to let kale soften.
- Ladle into bowls and serve topped with additional parsley.
- Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
This looks really good can't wait to try. How can I get a little more accurate calorie count?
Hi Viv,
I put all of the ingredients into MyFitnessPal.com and it comes out at about 300 calories per serving for 6 servings if you use chicken sausage. Hope that helps!
Taylor
What size can of tomatoes doesn't say
Hi Brenda,
It's a 14 ounce can - I will update the recipe now! 🙂
Can we use can of lentils?
Can we use can instead of dry lentils?
That will work!