Table of Contents
  1. Why I Love this Sausage Lentil Soup
  2. Sausage Lentil Soup Ingredients
  3. How to Make Sausage Lentil Soup
  4. Pro Tips for Success
  5. Variations and Substitutions
  6. Serving and Storage
  7. Frequently Asked Questions
  8. More Soup Recipes
  9. Watch How to Make This Recipe
  10. Have I Convinced You to Make This Recipe?
  11. Sausage Lentil Soup Recipe

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Sausage and lentil soup is a warm and comforting dish perfect for the winter months. It’s affordable and easy to make, packed with layers of flavor and satisfying heartiness.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I Love this Sausage Lentil Soup

Sausage and lentil soup is one of those dishes that feels like a warm embrace on a cold day. I love how it takes simple, humble ingredients and turns them into something so hearty and satisfying. Lentils are incredibly versatile, absorbing the flavor of the sausage and spices beautifully, making every bite rich and full of depth. It’s a meal that reminds me of the simple, rustic cooking I grew up with—uncomplicated yet full of flavor.

What I appreciate most about this soup is its balance. The sausage brings a savory, robust flavor that pairs perfectly with the earthiness of the lentils. Add in aromatics like onion, carrot, celery, and garlic, and you’ve got a dish that’s layered with warmth and comfort. I also like to include tomato for brightness and a sprinkle of fresh herbs to finish—the small details make this soup feel extra special.

Beyond the flavor, the practicality of this soup makes it a favorite of mine. It’s inexpensive to make, comes together quickly, and stores beautifully for leftovers. Whether you’re serving it as a weeknight dinner or as part of a casual gathering, sausage and lentil soup brings people together over a bowl of something truly satisfying. For me, it’s the ultimate expression of comfort food done right.

A bowl full of sausage and lentil soup garnished with parsley.

Sausage Lentil Soup Ingredients

Ingredients for this soup are accessible and economical, resulting in an incredible final result.

  • Sausage provides a deep, flavorful protein for the dish in bite-sized pieces.
  • Celery gives a fresh textural element, softening as the soup cooks, releasing its flavor.
  • Carrots become tender and soft in the dish, providing a tender, flavorful piece that soaks up the liquid in the soup.
  • Onions cook down, working with the carrot and celery to form a powerful, underlying vegetable flavor to the dish.
  • Butter coats the vegetables as they cook, providing flavor and depth to the dish.
  • Garlic provides a hint of tangy flavor, working with the other vegetables to create a layered soup.
  • Kosher salt seasons the soup, bringing out the flavors of the dish.
  • Black pepper hints at piney notes to the soup, working with other spices and flavors to find a balance.
  • Red pepper flakes impart a small amount of spice to the dish, balancing the other spices.
  • Italian seasoning provides a mixture of dried herbs that contribute flavor to the dish, building the levels of the soup.
  • Tomato paste coats the vegetables and sausage in a thin layer of rich tomato flavor.
  • Lentils soak up the liquid from the soup, becoming tender and textural for the dish.
  • Diced tomatoes bring liquid and flavor to the dish, adding color and a brightness of vegetable flavor.
  • Chicken stock creates a flavor base in the soup, soaking into the lentils and vegetables.
  • Rosemary adds a herbal note of flavor to the dish, releasing its earthy tones to the soup.
  • Balsamic vinegar adds a final hit of brightness to the dish, waking it up to bring out the other flavors in the dish.
White marble surface filled with ingredients for sausage lentil soup including vegetables, spices, and more.

How to Make Sausage Lentil Soup

There are three steps to preparing this recipe for sausage lentil soup:

  1. Prepare the sausage
  2. Cook the vegetables
  3. Assemble the soup

Step 1: Prepare the sausage. Cut the sausage into bite-sized, half-moon pieces. Place into a large pot over medium-low heat.

Step 2: Cook the vegetables. While the sausage cooks, cut the celery and carrots into bite-sized pieces. Dice the onion. Add the butter to the sausage. Add in the onion, carrot, and celery. Cook for 4 to 6 minutes until the carrots tenderize and the onion becomes translucent.

Step 3: Assemble the soup. Add minced garlic, kosher salt, black pepper, red pepper flakes, Italian seasoning, and tomato paste. Mix and cook until the paste browns slightly. Add in the lentils, diced tomatoes, and chicken stock. Add a sprig of rosemary and bring to a simmer over low heat. Cook for 40 to 50 minutes until the lentils have soaked up the liquid and become tender. Remove from heat and add in the balsamic vinegar. Remove the rosemary sprig. Garnish the soup with some chopped parsley or celery leaves.

Pro Tips for Success

  • The vegetables should be chopped into bite-sized pieces, but ensure they aren’t cut too small. Otherwise, they can become mushy in the dish.
  • Allowing the tomato paste to cook for a moment before adding the other flavors richens its flavor and cooks out some of the raw tomato flavor.
  • Be patient with simmering. Simmering the soup over low heat allows the lentils to soak up the flavor slowly, fully embracing the flavor of the soup.

Variations and Substitutions

There are a few ways to alter this sausage lentil soup based on your personal preference as well as ingredient availability:

  • Make it vegetarian by leaving out the sausage entirely and using vegetable stock instead of chicken stock. Tofu can provide a protein boost in place of the sausage.
  • Chicken broth can be used in place of the chicken stock. It will make the soup slightly lighter but still packed with flavor.
  • Add some kale or spinach to the soup near the end of cooking to bring a bit of green color to the dish.
  • Additional herbs like bay leaves, basil, or oregano are great additions to the rosemary already in the soup. They can also be added as a final garnish.
Sausage and lentil soup in a bowl sitting next to a pot full of the same soup.

Serving and Storage

To serve: Add to a serving bowl and garnish with parsley or celery leaves. Serve warm with bread or a side salad.

To store: Place in an airtight container and refrigerate. The leftovers will last 7 to 10 days in the fridge. Alternatively, freeze the soup in a freezer-safe container and enjoy it within three months. When ready to enjoy, place the soup in the refrigerator and let it thaw to room temperature. Then heat on the stove or using a microwave.

Frequently Asked Questions

Can bulk sausage be used instead of links?

Of course, bulk sausage will work. However, links help contain the sausage and provide slightly more structure to the meat as it cooks.

Can other types of meat be used?

Of course! Soups are easily adapted to different ingredients. Turkey sausage, chicken sausage, ground beef, or leaving out the meat altogether are great alternatives.

How can the soup be thickened?

You can allow the soup to simmer for longer to reduce the liquid or mash some of the lentils to thicken the dish.

Sausage and lentil soup in a pot full of soup.

Watch How to Make This Recipe

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Sausage and lentil soup in a bowl garnished with parsley.

Sausage Lentil Soup

5 from 3 votes
Sausage and lentil soup is a warm and comforting dish perfect for the winter months. It’s affordable and easy to make, packed with layers of flavor and satisfying heartiness.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

  • 12 oz Italian sausage (about 4 sausages in casing)
  • 2 tbsp unsalted butter
  • 1 large onion thinly sliced
  • 2 ribs celery diced
  • 3 carrots peeled and diced
  • 1 ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dried Italian seasoning
  • ½ tsp red pepper flakes
  • 3 cloves garlic minced
  • 4 tbsp tomato paste
  • 1 lb lentils rinsed and drained
  • 1 4-inch sprig fresh rosemary
  • 2 14.5-oz cans diced tomatoes
  • 6 cups chicken stock
  • 2 tbsp balsamic vinegar

Instructions
 

  • Cut the sausage in half lengthwise. Slice into ½-inch-thick half-moon pieces. Add the sausage to a 6-quart stockpot over medium heat. Cook the sausage until it is browned, 5-8 minutes.
    12 oz Italian sausage (about 4 sausages in casing)
  • Add the butter, the onion, celery, and carrot. Stir and sauté until the onion is soft but not brown, 4-6 minutes. Add the garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Stir until it is fragrant, 1 minute.
    2 tbsp unsalted butter, 1 large onion, 2 ribs celery, 3 carrots, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried Italian seasoning, 3 cloves garlic, ½ tsp red pepper flakes
  • Add the tomato paste. Stir the paste into the vegetables and cook until it is darkened in color and beginning to coat the bottom of the pan, 3-4 minutes.
    4 tbsp tomato paste
  • Add the lentils, rosemary, diced tomatoes, and chicken stock. Stir, bring to a boil, then reduce to a simmer and cover. Cook until the lentils are tender, 25-35 minutes.
    1 lb lentils, 1 4-inch sprig fresh rosemary, 2 14.5-oz cans diced tomatoes, 6 cups chicken stock
  • Add the balsamic vinegar and taste for seasoning. Serve immediately.
    2 tbsp balsamic vinegar

Notes

The vegetables should be chopped into bite-sized pieces, but ensure they aren’t cut too small. Otherwise, they can become mushy in the dish.
Allowing the tomato paste to cook for a moment before adding the other flavors richens its flavor and cooks out some of the raw tomato flavor.
Be patient with simmering. Simmering the soup over low heat allows the lentils to soak up the flavor slowly, fully embracing the flavor of the soup.

Nutrition

Serving: 1servingCalories: 509kcal
Course Soup
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
5 from 3 votes

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4 Comments

  1. Hello, Kaleb! I enjoy watching all of your videos on Facebook… they are inspiring as well as entertaining. Keep ’em coming!

    Tina Tessadri (Dearborn Heights, Michigan)

  2. 5 stars
    Hi WG! Watched your video on this recipe this morning. I had all the ingredients here at home which I love about your recipes! On the stove simmering as I type! Taste test was spot on flavorful! Thanks again for a great, easy, healthy recipe.

  3. 5 stars
    Kaleb, thanks for the lentil soup recipe. I have lentils and had no recipe. Can’t wait to make it.
    Glad your hand is ok. I’ve got arthritis which makes me nuts. We really do need our hands. Recuperate before the gardening season.
    We have a lot more snow in NJ this year. Last winter was like spring. We had snowdrops in January. This year it seems we have Iowa weather, really freezing. Can’t wait to garden.