Name: Sausage Lentil Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 pound Italian sausage, casings removed; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 bay leaf; 1 1/2 cups dried brown or green lentils, rinsed; 6 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 2 cups chopped kale or spinach; Salt and black pepper to taste; Grated Parmesan cheese for serving

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If there’s one dish I turn to again and again for cozy comfort and soul-warming flavor, it’s this Sausage Lentil Soup Recipe. Packed with rustic Italian sausage, hearty lentils, tons of vegetables, and fragrant herbs, this soup is a weeknight hero that’s both incredibly satisfying and surprisingly easy to make. Whether you’re seeking a nourishing meal on a chilly evening or prepping ahead for busy days, this Sausage Lentil Soup Recipe is my hands-down favorite for its robust taste, nourishing texture, and the way it manages to taste even better the next day!

Sausage Lentil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Sausage Lentil Soup Recipe is just how simple the ingredient list is, yet each component plays an important role in building deep, comforting flavors. From spiced sausage to sturdy lentils and fresh greens, these essentials come together for one seriously crave-worthy bowl.

Olive oil: Adds richness and helps caramelize the sausage for that irresistible depth.
Italian sausage (1 lb, casings removed): The heart of the soup; use mild or hot depending on your spice preference.
Onion (1 medium, diced): Provides sweetness and savory foundation—yellow or white both work.
Carrots (2, diced): Add pop of color and subtle sweetness that balances the earthy lentils.
Celery (2 stalks, diced): Gives a gentle crunch and classic soup flavor.
Garlic (3 cloves, minced): Aromatic and punchy—don’t hold back!
Dried thyme (1 tsp): Brings subtle earthiness that highlights the sausage.
Dried oregano (1 tsp): Essential for that Mediterranean warmth.
Smoked paprika (1 tsp): Adds a gentle smokiness that makes this soup next-level savory.
Bay leaf (1): Lends a woodsy undertone; just remember to fish it out later.
Brown or green lentils (1 1/2 cups, rinsed): Hearty and protein-packed, these hold their shape beautifully.
Chicken broth (6 cups): Gives the soup its savory backbone; use low-sodium if you like to control saltiness.
Diced tomatoes (1 14.5-oz can): Adds acidity and a touch of sweetness—don’t drain the juices!
Chopped kale or spinach (2 cups): Wilts down for a burst of green and extra nutrition.
Salt and black pepper: Taste and adjust as needed for the perfect flavor balance.
Grated Parmesan cheese: Totally optional but highly recommended for a nutty, salty finish.

How to Make Sausage Lentil Soup Recipe

Step 1: Brown the Sausage

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (with casings removed) and let it sizzle, breaking it up into bite-sized pieces as it cooks. Don’t rush this step—the flavorful brown bits that develop on the bottom of the pan add incredible richness to your Sausage Lentil Soup Recipe.

Step 2: Sauté the Aromatics and Veggies

Once the sausage is golden and mostly cooked through, toss in the diced onion, carrots, and celery. Stir and sauté for about 5-6 minutes, until everything softens and smells heavenly. This trio builds a classic soup base and soaks up all those savory sausage drippings!

Step 3: Bloom the Herbs and Garlic

Next, stir in the minced garlic, thyme, oregano, smoked paprika, and the bay leaf. Let them cook for just a minute, until your kitchen fills with an herby, garlicky fragrance. This quick bloom helps unlock the flavor packed into those dried herbs and spices.

Step 4: Add Lentils, Broth, and Tomatoes

Pour in your rinsed lentils, chicken broth, and the can of diced tomatoes—with all their juices. Give everything a good stir and bring the mixture up to a gentle boil. Once it’s bubbling, dial down the heat and let the soup simmer for 30-35 minutes, uncovered, stirring every now and then to make sure nothing sticks.

Step 5: Finish with Greens and Seasoning

When the lentils are tender and the soup has thickened, add the chopped kale or spinach. Let it simmer for another 3-4 minutes, just until the greens are wilted and bright. Season the Sausage Lentil Soup Recipe with salt and black pepper to taste, and don’t forget to remove the bay leaf before serving!

How to Serve Sausage Lentil Soup Recipe

Garnishes

For the ultimate bowl, sprinkle freshly grated Parmesan cheese right before serving to add a salty, nutty finish. A drizzle of olive oil or a scattering of fresh parsley or basil also beautifully brightens up each serving of your Sausage Lentil Soup Recipe.

Side Dishes

Warm, crusty bread is a must for mopping up every drop of this soup—think a rustic sourdough loaf or garlicky crostini. For a lighter touch, a lemony arugula salad or roasted green beans complement the hearty flavors without overpowering them.

Creative Ways to Present

Ladle the soup into wide bowls and top with a swirl of pesto for an extra pop of color. Serve in mugs for casual gatherings, or hollow out mini bread boules and fill them up for a showstopping dinner party presentation that will have everyone asking for the Sausage Lentil Soup Recipe.

Make Ahead and Storage

Storing Leftovers

Allow leftover soup to cool completely, then transfer it to airtight containers. Stored in the refrigerator, your Sausage Lentil Soup Recipe will keep well for up to 4 days, and the flavors actually get even deeper and richer after a night in the fridge.

Freezing

This soup freezes wonderfully! Simply ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Just be sure to label your containers so you can return to the Sausage Lentil Soup Recipe anytime you crave it.

Reheating

Reheat refrigerated or thawed soup on the stovetop over medium heat until hot, stirring occasionally. If the soup seems too thick after sitting, add a splash of broth or water to loosen it to your desired consistency. It warms up beautifully, making leftovers a real treat.

FAQs

Can I make this Sausage Lentil Soup Recipe vegetarian?

Absolutely! Just swap the sausage for your favorite plant-based sausage or increase the veggies (mushrooms work nicely) and use vegetable broth instead of chicken broth for a hearty, satisfying soup.

What type Soup

I recommend Italian sausage for classic flavor, either mild or hot depending on your spice preference. Chicken or turkey sausage also works well if you’d like a lighter version of this Sausage Lentil Soup Recipe.

Do I need to soak the lentils first?

No soaking required—brown and green lentils cook perfectly in the soup within 30-35 minutes. Just give them a good rinse before adding to get rid of any dust or debris.

Can I use different greens?

Yes! Kale and spinach are my top picks, but chopped Swiss chard or collard greens are also delicious. Just adjust the simmer time depending on how hearty your greens are.

Is this Sausage Lentil Soup Recipe gluten-free?

It can be! Be sure to use gluten-free sausage and check that your chicken broth is certified gluten-free, then you’re all set with a wholesome, filling gluten-free meal.

Final Thoughts

There’s something truly special about sharing a nourishing meal that’s as comforting as it is flavorful, and this Sausage Lentil Soup Recipe hits the mark every time. I hope you’ll give it a try and make it your own—nothing brings people together like a big pot of homemade soup!

Sausage Lentil Soup Recipe

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4.9 from 19 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a hearty and flavorful bowl of Sausage Lentil Soup. This Italian-American inspired dish is packed with protein and wholesome ingredients like lentils, sausage, vegetables, and savory herbs.

Ingredients

Scale

1 tablespoon olive oil

1 pound Italian sausage, casings removed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 bay leaf
1 1/2 cups dried brown or green lentils, rinsed
6 cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 cups chopped kale or spinach
Salt and black pepper to taste
Grated Parmesan cheese for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon.
Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened. Stir in the garlic, thyme, oregano, paprika, and bay leaf, cooking for 1 minute until fragrant.
Add the lentils, chicken broth, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let simmer for 30–35 minutes, stirring occasionally, until the lentils are tender.
Stir in the kale or spinach and cook for 3–4 minutes until wilted. Season with salt and pepper to taste. Remove the bay leaf before serving.
Ladle into bowls and top with grated Parmesan cheese if desired.