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Sausage Lentil Soup Recipe

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4.6 from 91 reviews

This hearty Sausage Lentil Soup combines Italian sausage with nutritious brown lentils and fresh vegetables, simmered in a flavorful tomato and chicken broth base. Perfect for a comforting meal, it’s packed with protein and fiber for a satisfying bowl that warms you up on chilly days.

Ingredients

Scale

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

  1. Cook the Sausage: In a large pot over medium heat, crumble and cook the Italian sausage until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the Aromatics and Vegetables: Add the minced garlic, diced onion, chopped celery, carrots, and zucchini to the pot with the sausage fat. Cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 5 minutes.
  3. Add Broth and Tomatoes: Pour in the low-sodium chicken broth and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
  4. Add Lentils and Seasonings: Add the rinsed and sorted brown lentils, cooked sausage, kosher salt, and ground black pepper. Stir well and bring everything back to a gentle boil.
  5. Simmer the Soup: Reduce heat to low, cover the pot, and simmer the soup until lentils are tender and the flavors meld together, about 35-40 minutes. Stir occasionally, adding water or broth if the soup becomes too thick.
  6. Adjust Seasonings 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

  • Brown lentils do not require soaking, but rinsing and sorting removes debris.
  • You can substitute turkey sausage for a leaner option.
  • Adjust seasoning depending on sausage saltiness and personal preference.
  • For a thicker soup, mash some lentils against the side of the pot before serving.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze nicely.

Find it online: https://amandafood.com/sausage-lentil-soup-recipe/