Sausage Lentil Soup

This hearty Italian Sausage Lentil Soup recipe is made with green lentils, Italian sweet turkey sausage, onion, garlic, carrots, celery and Parmesan cheese. If you are lucky enough to have any leftovers, this soup tastes even better the next day!

This Italian Sausage Lentil Soup recipe is a richly flavored soup that’s quick and easy to make.

This family-friendly Italian Sausage and Lentil and Soup recipe is quick and easy to make any night of the week!  It’s made with healthy ingredients and seasoned with classic Italian flavors.

This is a great recipe to make when you’re craving a rich and hearty bowl of soup!

Serve it with warm crusty bread and a salad and you’ve got a great meal!

Sausage Lentil Soup Recipe

• Lentils. We use either green or brown lentils for this soup because they tend to hold their shape.
• Sausage. We use sweet Italian turkey sausage for this recipe. You can also use Italian chicken sausage.  
• Aromatics. We use a delicious combination of onion, garlic, celery (with some of the leaves) and carrot for this soup.
• Extra-virgin olive oil. We cook the sausage and saute the aromatics with extra-virgin olive oil.
• Seasoning. This soup is perfectly seasoned with dried oregano, Italian seasoning, fennel seeds, red pepper flakes and bay leaves.
• Canned crushed tomatoes with juice. Canned crushed tomatoes with the juice adds a rich flavor to this soup broth.
• Broth. We use chicken broth for this soup.
• Cheese. We add a small wedge of Parmesan cheese to melt into the broth adding to the rich flavor of this soup.

Find printable recipe with the measurements below.

Variations

This is a versatile soup, so you can add other ingredients that you may have on hand. Personally, I love a good soup crowded with lots of vegetables!

• Vegetables. Add chopped red potatoes, spinach, zucchini or yellow squash.
• Sausage. Use Italian hot sausage instead of sweet sausage if you want to add a spicy kick to this soup.

How To Make Sausage And Lentil Soup

1. Sausage. Heat oil in a large Dutch oven. Add the sausage to the pan (outer casing has been removed) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. You want the sausage to resemble ground meat. Transfer to a bowl and set aside.
2. Aromatics. Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot and sauté for approximately 7-10 minutes until tender and the onions turn golden in color. Add the garlic and sauté for another 1-2 minutes.
3. Seasoning. Stir in the seasoning.
4. Broth, tomatoes and lentils. Return the sausage to the pot and pour in the  broth, crushed tomatoes, lentils and Parmesan cheese wedge to the pot. Place lid on the pot and reduce heat to low.
5. Simmer. Cover the pot and simmer for approximately 20-30 minutes or until the lentils are tender.
6. Enjoy. Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 4-5 days.

Do Lentils Need to Be Soaked

Nope. They don’t need to be soaked. Just rinse them and pick through to remove any debris or little stones you may find.  Then add them right to the pot to cook with the other of the ingredients.

Looking For More Lentil Soup Recipes?

• Mexican Lentil Soup
• French Lentil Soup
• Vegan Lentil Soup
• Italian Lentil Soup
• Red Lentil Soup
• Hearty Lentil Stew

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Print

Yield: 8 Servings

Sausage Lentil Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This hearty Italian Sausage Lentil Soup recipe is made with green lentils, Italian sweet turkey sausage, onion, garlic, carrots, celery and Parmesan cheese. If you are lucky enough to have any leftovers, this soup tastes even better the next day!

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 pound sweet Italian turkey sausage, removed from casings
• 1 large yellow onion, chopped
• 3 large stalks celery, chopped
• 2 large carrots, chopped
• 4 cloves garlic, peeled, smashed and finely minced
• 1 teaspoon dried oregano
• 1-1/2 teaspoon dried Italian herbs
• 1 teaspoon dried fennel
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 8 cups chicken broth
• 1 14 ounce can crushed tomatoes
• 1 cup green lentils
• 1 2-inch piece of Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a large Dutch oven. Add the sausage to the pan (outer casings have been removed) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes.Transfer to a bowl and set aside.
2. Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot and sauté for approximately 7-10 minutes until tender and the onions turn golden in color. Add the garlic and sauté for another 1-2 minutes.
3. Add the sausage back to the saucepan.
4. Stir in the dried oregano, Italian herbs, fennel seeds and red pepper flakes.
5. Pour in the broth, crushed tomatoes and lentils.
6. Add the bay leaves and 2-inch piece of Parmesan cheese.
7. Cover the pot and simmer over low heat for approximately 20-30 minutes or until the lentils are tender.
8. Season with cracked black pepper to taste.
9. Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 58mgSodium: 1463mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 19g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.