Italian Sausage Lentil Soup Recipe

This Italian Sausage Lentil Soup is perfect for a comforting meal. Enjoy the robust flavors from fresh vegetables, savory sausage, and aromatic herbs. This recipe provides options for both stovetop and slow cooker methods.

Serve with delicious crusty bread. You’ll also love our meatless lentil soup.

Why you’ll love this soup

This hearty lentil soup is ideal for chilly days and brings comfort and warmth with every spoonful, perfect for cozying up with a bowl. Here’s why you’ll love it:

• Hearty and Filling: This soup is packed with protein from the sausage and lentils, making it a satisfying meal perfect for lunch or dinner.
• Rich in Flavor: The combination of Italian sausage, fresh vegetables, and aromatic herbs creates a deep, robust flavor that will delight your taste buds.
• Nutritious: Loaded with vegetables and lentils, this soup provides essential nutrients, fiber, and vitamins, making it a healthy choice for you and your family.
• Versatile Cooking Methods: Whether you prefer the quick stove top method or the convenient slow cooker option, this recipe fits into any schedule.

This Authentic Italian Lentil Soup with Sausage will surely become a favorite in your household, offering a delicious, nutritious, and comforting meal that everyone will love. Try our 15 bean soup, Sausage Potato Soup, German goulash soup, and Italian minsterone soup next time!

Simple Ingredients

Made with everyday ingredients that are easy to find, this easy soup recipe is both budget-friendly and accessible.

• Extra Virgin Olive Oil: Adds a rich, fruity flavor and is used for sautéing the vegetables and browning the sausage.
• Mild Italian Sausage: Provides a savory, slightly spicy flavor and a hearty texture to the soup.
• Yellow Onion: Adds sweetness and depth of flavor when sautéed, forming the base of the soup.
• Celery: Provides a subtle, aromatic flavor and a bit of crunch to the soup.
• Carrots: Adds natural sweetness and a slight earthy taste, complementing the other vegetables.
• Zucchini: Adds a mild, slightly sweet flavor and a tender texture to the soup.
• Fresh Garlic: Infuses the soup with a robust, aromatic flavor that enhances the overall taste.
• Canned Petite Diced Tomatoes: Adds a rich, tangy flavor and a bit of texture, forming the tomato base of the soup.
• Chicken Stock or Chicken Broth: Provides a savory, flavorful liquid base for the soup, enriching the taste of all the ingredients.
• Brown Lentils: Adds a hearty, earthy flavor and a rich, creamy texture when cooked.
• Bay Leaves: Traditionally, Italian lentils are seasoned with bay leaf.
• Parmigiano Reggiano Rind: Optional but adds a deep, umami-rich flavor to the soup.
• Flat Leaf Italian Parsley: Adds a fresh, slightly peppery flavor, brightening the overall taste of the soup.
• Basil Leaves: Provides a sweet, aromatic flavor, enhancing the freshness of the soup.
• Salt and Black Pepper: Essential for seasoning, bringing out the flavors of all the ingredients.
• Freshly Grated Parmigiano Reggiano Cheese (parmesan cheese): Used for serving, it adds a nutty, savory finish to the soup.

See the recipe card for quantities.

How to Make Sausage Lentil Soup

Follow these easy step-by-step photos. The complete instructions are on the recipe card at the bottom of this post.

Add the Italian sausage (without the casing) in the cast iron soup pot.

Cook the sausage until rough crumbles then remove.

Cook the soffritto in the same pot until soft.

Add the zucchini and garlic.

Add the sausage back into the pot.

Pour in the broth.

Add the lentils, bay leaf, and Parmigiano rind. Cook until lentils are soft and absorb some of the liquid.

Add the fresh parsley and season with salt and pepper. Serve hot!

The mild Italian sausage and familiar vegetables make this one of those hearty soups that kids and adults love, ensuring everyone at the table is happy.

FAQs

Substitutions

Mild Italian Sausage:

• Spicy Italian Sausage: For a bit more heat.
• Turkey Sausage or Chicken Sausage: A leaner option.
• Pork Sausage: For a flavor twist.
• Vegetarian Sausage: For a meat-free version.

Brown Lentils:

• Green Lentils: Similar cooking time and texture.
• Red Lentils: Cook faster and become more mushy, adjusting the texture.
• Black Lentils: Provide a slightly different flavor and firmer texture.

Canned Petite Diced Tomatoes:

• Crushed Tomatoes: For a smoother texture.
• Fresh Tomatoes: Diced and cooked down (about 2 cups).
• Tomato Sauce: For a more uniform consistency.

Variations

• Spicy Lentil Soup- For those who crave a bit of heat, switch out the mild Italian sausage for hot Italian sausage. Add a pinch of red pepper flakes while sautéing the vegetables, and consider throwing in your favorite hot pepper. This version will warm you up from the inside out! I also love to add a handful of fresh spinach to balance the heat.

Equipment

• Large pot
• Slow Cooker/ Dutch Oven

Storage

Refrigerate: Store leftover sausage lentil soup in the fridge for up to 4-5 days. Freeze: Store in the freezer for up to 3 months. Thaw: Thaw overnight in the fridge or use the microwave defrost setting.

The flavors of this soup continue to develop as it sits, making leftovers even more delicious. It’s perfect for meal prepping or enjoying over multiple days.

More Recipes

Looking for other recipes like this? Try these:

Best Beef Stew Recipe

Creamy Chicken and Wild Rice Soup Recipe

Copycat Panera Broccoli Cheddar Soup Recipe (BEST!)

Easy Lemon Chicken Orzo Soup

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5 from 6 votes

Sausage Lentil Soup (Italian)

By: Elena Davis

Servings: 6 servings

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

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This delicious, hearty Italian lentil soup with sausage is perfect for a comforting meal. Enjoy the robust flavors from fresh vegetables, savory sausage, and aromatic herbs. This recipe provides options for both stove top and slow cooker methods.

Ingredients 

1x2x3x

• ▢ ¼ cup extra virgin olive oil, divided
• ▢ 1 pound ground mild Italian sausage, if using sausage links, remove casing
• ▢ 1 large onion, diced
• ▢ 2 ribs celery, diced
• ▢ 2 medium carrots, diced
• ▢ 1 medium zucchini, diced
• ▢ 3 cloves garlic, minced
• ▢ 14 ounces canned petite diced tomatoes
• ▢ 6 cups low-sodium chicken stock or chicken broth, or water
• ▢ 1 ½ cups brown lentils
• ▢ 2 bay leaves
• ▢ 1 rind Parmigiano Reggiano, optional
• ▢ ½ cup flat-leaf Italian parsley, minced
• ▢ ¼ packed cup basil leaves, chopped
• ▢ Salt and pepper to taste
• ▢ Freshly grated Parmigiano Reggiano cheese for serving

Instructions 

Stove Top Method:

• Prep the Sausage: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into smaller pieces with a wooden spoon, about 5-7 minutes. Remove the sausage and set it aside.
• Sauté Vegetables: In the same pot, add the remaining olive oil. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add the zucchini and garlic, and cook for another 2-3 minutes.
• Combine Ingredients: Stir in the canned diced tomatoes and cook for 2 minutes. Return the sausage to the pot. Add the chicken stock, lentils, bay leaves, and Parmigiano Reggiano rind (if using).
• Cook the Soup: Bring the mixture to a boil, then reduce heat to low and simmer. Cover and cook for 45-50 minutes, or until the lentils are tender. Stir occasionally. 
• Finish the Soup: Stir in the parsley and basil—season with salt and pepper to taste.
• Serve: Ladle the soup into bowls. Top with freshly grated Parmigiano Reggiano cheese. Enjoy with crusty bread.

Slow Cooker Method:

• Prep the Sausage: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook until browned, breaking it into smaller pieces, about 5-7 minutes. Transfer the sausage to the slow cooker.
• Sauté Vegetables: In the same skillet, add the remaining olive oil. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add the zucchini and garlic, and cook for another 2-3 minutes. Transfer the sautéed vegetables to the slow cooker.
• Combine Ingredients: Add the canned diced tomatoes, chicken stock, lentils, bay leaves, and Parmigiano Reggiano rind (if using) to the slow cooker.
• Cook the Soup: Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the lentils are tender.
• Finish the Soup: Stir in the parsley and basil. Season with salt and pepper to taste.
• Serve: Ladle the soup into bowls. Top with freshly grated Parmigiano Reggiano cheese. Enjoy with crusty bread.

Notes

• Use Quality Ingredients: Opt for high-quality sausage, fresh vegetables, and good chicken stock. The better the ingredients, the richer the flavor.
• Brown the Sausage: Make sure to thoroughly brown the sausage. This step adds depth and enhances the overall flavor of the soup.
• Sauté the Vegetables: Don’t skip sautéing the onions, celery, carrots, zucchini, and garlic. This process caramelizes the natural sugars and adds a wonderful base flavor.
• Include a Parmigiano Reggiano Rind: If you have it, add a Parmigiano Reggiano rind while simmering. It infuses the soup with a rich, umami flavor.
• Simmer Slowly: Allow the soup to simmer slowly. This gentle cooking method ensures the lentils are tender and the flavors meld beautifully.
• Add Fresh Herbs at the End: Stir in the fresh parsley and basil just before serving. This keeps their flavors vibrant and fresh.

Nutrition

Calories: 655kcalCarbohydrates: 49gProtein: 32gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 66mgSodium: 1045mgPotassium: 1353mgFiber: 18gSugar: 11gVitamin A: 4130IUVitamin C: 27mgCalcium: 124mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup

Cuisine: Italian

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