Lentil Soup with Sausage

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!

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.

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.

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.

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.

More Soup Recipes

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

• Instant Pot Potato Soup
• Hearty White Bean Soup with Sausage
• Creamy Zucchini Soup
• Instant Pot Butternut Squash Soup

5 from 7 votes

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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. 

Cook ModePrevent your screen from going dark

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 701kcal

AUTHOR Neli Howard | Delicious Meets Healthy

INGREDIENTS

• ▢ 16 oz of Italian sausage, or Cajun, sliced
• ▢ 3 Tablespoon Extra virgin olive oil
• ▢ 1 medium onion, chopped
• ▢ 1 large carrot, chopped
• ▢ 1 stalk celery
• ▢ 8 cups chicken/vegetable broth
• ▢ 1 cup of water
• ▢ 16 oz of lentils
• ▢ 2 medium potatoes, peeled and cut in 1″ cubes
• ▢ 1 tomato, peeled and finely diced
• ▢ 2 – 3 cloves garlic, minced
• ▢ 1 – 2 Tablespoon salt, to taste
• ▢ freshly ground black pepper, to taste
• ▢ 1 teaspoon dried oregano
• ▢ fresh parsley, chopped

US Customary – Metric

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.

TIPS & 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

Course Soup

Cuisine Italian, Mediterranean

Keyword green lentil soup, Italian soup with lentils, lentil and sausage soup recipe