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This delicious, hearty lentil soup made with sausage, carrots, potatoes, celery, and spices is perfect for warming you on those cold winter nights. What’s more, it’s easy to make, economical and very satisfying. High in protein and packed with fresh veggies, this will keep you feeling full!

close up image of lentil soup with sausage in a bowl

This sausage lentil soup is a favorite from my childhood, and I still love it! It’s rich in flavor, and lentils are so easy to prepare. They cook so much quicker than dried beans, and a small amount goes a long way.

High in protein and made from scratch with lots of fresh veggies, this filling soup is so perfect for those colder days. It’s hearty enough to enjoy for dinner, along with some crusty bread of course! My kids and husband love it!

Be sure to try my Cabbage Soup and Cauliflower Soup too!

Why you will love this recipe!

  • Easy to make: All made in one pot on the stovetop, this easy lentil soup recipe requires very little prep and is simple to make.
  • Make ahead: Soups are great for meal prep an this one is no different. It’s freezer friendly too.
  • Healthy: Lentils are high in protein, Vitamin B, folate, and fiber and have twice as much iron as other legumes. Plus you get lots of vitmins and minerals from all of the veggies.
close up image of lentil soup in a clay bowl

Ingredients for lentil vegetable soup

To make this vegetable lentil soup with sausage, you will need the following ingredients:

  • Sausage: I like to use Italian sausage in this soup, and Cajun works great too.
  • Oil: For cooking. I like to use olive, but canola or vegetable will work well too.
  • Vegetables: Onion, carrot, celery, potatoes, tomato and garlic.
  • Broth: You can make this soup with chicken or vegetable broth.
  • Lentils: This recipe is great for green or brown lentils. They hold their shape and texture well unlike red.
  • Seasoning: Salt, pepper, oregano and fresh parsley.
ingredients for lentil soup

How to make lentil soup with sausage

  • Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
  • Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 – 5 minutes).
  • Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes. Add peeled and diced tomato, minced garlic, and dried oregano. Season with salt and freshly ground black pepper. Cook for another 10 minutes, or until the lentils are done. Add back the cooked sausage to the lentil potato soup.
  • Just before serving, sprinkle some freshly chopped parsley.
process images of making lentil and potato soup with sausage
scooping vegetable soup from a bowl

Can you make this soup with other proteins?

You can also make this Italian lentil soup with ground beef, pork, ground pork sausage, shredded chicken breasts, or turkey instead of the Italian sausage if you prefer. If using chicken or turkey, you may need to season it more liberally as you won’t get the flavors from the sausage.

How long does it keep?

This Mediterranean lentil soup makes enough for six hearty servings, so there are plenty of leftovers for lunch or dinner later in the week. Let the soup cool completely and transfer it to an air-tight container and it will keep well in the fridge for up to 4 days. You can reheat it gently on the stovetop or in the microwave for 2 minutes on full power to serve.

scooping lentil and sausage soup from a bowl

Can you freeze it?

Yes, this sausage and lentil soup freezes well and will keep well for up to 6 months. Thaw it in the fridge overnight before reheating. Stir in a little extra water or stock if the soup is thick after defrosting.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

  • You can add in whatever other veggies you have to hand to make this soup, bell peppers or mushrooms make excellent additions.
  • You can use red lentils if you prefer, they will require a shorter cooking time and will have a more mushy texture.
  • If making ahead of time, let the soup cool fully before storing.
  • Make this healthy lentil and vegetable soup vegan by omitting the sausage, or use a plant-based alternative.
two bowls of vegetable soup with lentils and sausage

More Soup Recipes

If you like this lentil and carrot soup, i am sure you will also love these other comforting soup recipes:

More from Delicious Meets Healthy

5 from 9 votes

Italian Lentil Soup with Sausage

This hearty one-pot spicy sausage and lentil soup is packed full of veggies, protein and a ton of flavor. Easy and made in one pot. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
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Ingredients 

Instructions 

  • Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
  • Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 – 5 minutes).
  • Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes. Add peeled and diced tomato, minced garlic and dried oregano. Season with salt and freshly ground black pepper. Cook for another 10 minutes, or until the lentils are done.
  • Stir in the browned sausage to the lentil soup.
  • Just before serving, sprinkle some freshly chopped parsley.

Video

Notes

  • You can add in whatever other veggies you have to hand to make this soup, bell peppers or mushrooms make excellent additions.
  • You can use red lentils if you prefer, they will require a shorter cooking time and will have a more mushy texture.
  • If making ahead of time, let the soup cool fully before storing.
  • Make this lentil soup vegan by omitting the sausage, or use a plant-based alternative.

Nutrition

Serving: 635g | Calories: 701kcal | Carbohydrates: 61.8g | Protein: 42.4g | Fat: 31.2g | Saturated Fat: 8.6g | Polyunsaturated Fat: 22.6g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1993mg | Fiber: 25.8g | Sugar: 5g
Like this recipe? Rate and comment below!

About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 9 votes

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27 Comments

  1. 5 stars
    I made mine in the Instapot. Sautéed sausage and veggies per directions then added the rest and hit the soup button. Absolutely delicious. Oh, I only used half a pound of sausage to cut calories.

  2. 5 stars
    I made this soup last night and it was fantastic! The only thing I had to change was using canned diced tomatoes because I didn’t have fresh ones available. I’ll be making this again, thank you!

  3. Hi. Can I do the Italian lentil soup in the instant pot? If so, what would I need to change in the preparation or ingredients

    1. 5 stars
      That sounds like an awesome idea, Gina! I’ll have to try that next time! I actually added a bag of a pre-prepared salad mix of kale and shaved Brussels sprouts and even my picky son was so throughly impressed with this soup that he went back for 2nds! We like tomatoes, so I added 2 cans of diced tomatoes instead of fresh. We also used chopped/shredded pork, for our “new year’s day good luck dinner ” ☺️ That’s why I made this in the 1st place, bcuz it’s said that the Italians see the lentils as Roman coins (old tradition).