Sausage Lentil Soup Recipe
If you are looking for a comforting and hearty dish that brings warmth to your table, this Sausage Lentil Soup Recipe will become your new favorite. Packed with flavorful Italian sausage, nourishing lentils, and vibrant vegetables, it’s both satisfying and nourishing. Each spoonful offers a perfect balance of savory sausage, tender lentils, and a medley of fresh herbs that sing together in harmony. Whether you’re feeding a crowd or simply craving a cozy bowl for yourself, this soup is a true kitchen champion that delivers big on taste and wholesome goodness.
Ingredients You’ll Need
All the ingredients in this Sausage Lentil Soup Recipe are simple, everyday pantry staples that combine effortlessly to create layers of flavor and texture. Each one plays a vital role, from the spicy sausage adding richness to the hearty lentils providing earthy depth, and the fresh veggies bringing color and brightness.
- 1 pound Italian sausage (hot or sweet): Choose your favorite variety to control the soup’s heat level and richness.
- 3 cloves garlic, minced: Garlic infuses a fragrant base that enhances every other ingredient.
- 1 onion, diced: Adds subtle sweetness and body to the broth.
- 1 rib celery, chopped: Offers a gentle crunch and freshness for texture contrast.
- 2 carrots, chopped: Bring their natural sweetness and vibrant orange hue to brighten the soup.
- 1 zucchini, chopped: Adds mild flavor and moistness without overpowering the other veggies.
- 5 cups low-sodium chicken broth: The savory liquid foundation that ties all components together.
- 29 ounces diced tomatoes (2 cans, 14.5 ounces each): Adds acidity and depth to complement the lentils and sausage.
- 2 cups dry brown lentils, rinsed and sorted: The hearty star of the dish, packed with protein and fiber.
- 2 teaspoons kosher salt: Essential for bringing out all the flavors.
- 2 teaspoons ground black pepper: Adds warmth and a slight kick to balance richness.
- Fresh basil: For an aromatic, herbaceous finish.
- Fresh oregano: Compliments the sausage with savory, earthy notes.
- Freshly shredded Parmesan cheese: A nutty, salty topping that melts beautifully into warm soup.
How to Make Sausage Lentil Soup Recipe
Step 1: Brown the Sausage
Start by heating a large skillet over medium-high heat and add the Italian sausage. As it cooks, break it into small crumbles, stirring frequently to ensure even browning. This step is crucial because the sausage’s rendered fat and caramelized bits contribute so much flavor to the final soup. Just before the sausage finishes cooking, toss in the minced garlic and sauté until it releases its irresistible aroma—be careful not to burn it!
Step 2: Combine Ingredients
Once your sausage and garlic mixture is ready, transfer it to a large Dutch oven where the soup will come together. Add the diced onion, chopped celery, carrots, zucchini, chicken broth, diced tomatoes, rinsed lentils, salt, and pepper. Stir these ingredients well to make sure everything is evenly distributed, setting the stage for the rich flavor melding that’s about to happen.
Step 3: Simmer the Soup
Turn the heat up just enough to bring the pot to a rolling boil, then reduce it to a gentle simmer. Cover your pot with a lid and let the soup cook for about an hour. This long, slow simmer allows the lentils to soften until tender and the flavors to deepen beautifully. Don’t forget to stir occasionally so the lentils don’t stick, and if the soup thickens more than you like, add a splash of water to loosen it to your preferred consistency.
Step 4: Garnish and Serve
When the soup is ready, scoop it into warm bowls and bring it to the next level with fresh garnishes. Sprinkle freshly chopped basil and oregano over the top, along with a generous handful of shredded Parmesan cheese. The cheese melts slightly into the hot soup, lending a creamy, salty finish that makes each bite utterly crave-worthy. Serve immediately for that perfect, steaming bowl of cozy comfort.
How to Serve Sausage Lentil Soup Recipe
Garnishes
Fresh herbs like basil and oregano are not just pretty—they brighten the hearty flavors and add a garden-fresh aroma. Parmesan cheese is an absolute must; its savory bite enriches the soup dramatically. For an extra kick, a drizzle of good olive oil or a sprinkle of crushed red pepper flakes can elevate the experience.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette, perfect for dipping into every last drop. A simple green salad with a lemon vinaigrette lightens the meal and adds a crisp, refreshing contrast to the rich soup. Garlic bread is another excellent choice if you’re in the mood for indulgence.
Creative Ways to Present
Consider serving the soup in rustic bread bowls to impress guests and add a fun twist. A dollop of crème fraîche or sour cream swirled on top adds creaminess and visual appeal. You might also garnish with toasted nuts or seeds for unexpected texture that makes each spoonful interesting and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage Lentil Soup is fantastic because the flavors deepen after a day in the fridge. Keep it in an airtight container and it will stay fresh for up to 3 to 4 days. Be sure to cool it completely before refrigerating to preserve texture and taste.
Freezing
If you want to plan ahead, this soup freezes beautifully. Pour it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently. Keep in mind that if you freeze the soup with the zucchini included, it might soften more, but the flavors remain delicious.
Reheating
To reheat, warm the soup slowly on the stove over medium-low heat, stirring occasionally. If the soup seems too thick, add a splash of broth or water. Reheating gently keeps the sausage tender and the lentils intact, preserving that hearty texture you love.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage are great alternatives if you want a leaner option. Just keep in mind that the flavor might be milder, so you might want to adjust your seasoning accordingly.
Do I need to soak the lentils before cooking?
No soaking is necessary for brown lentils as they cook relatively quickly compared to other legumes. Just be sure to rinse and sort them to remove any small stones or debris before adding them to the soup.
Can I make this soup vegetarian?
Yes! Simply omit the sausage and use vegetable broth instead of chicken broth. To boost protein, you might add extra lentils or toss in other beans and plenty of vegetables for flavor and texture.
How spicy is the soup if I use hot Italian sausage?
Using hot sausage will add a nice kick of heat, but it won’t be overwhelmingly spicy. If you prefer less heat, opt for sweet Italian sausage or adjust by using half hot and half sweet.
Is this soup suitable for meal prep lunches?
Definitely! This Sausage Lentil Soup Recipe keeps well in the fridge and reheats beautifully, making it perfect for make-ahead lunches. Just pack in microwave-safe containers for an easy, ready-to-go meal.
Final Thoughts
This Sausage Lentil Soup Recipe is one of those meals that feels like a warm hug on a chilly day while nourishing you from the inside out. The combination of smoky sausage, tender lentils, and fresh herbs is truly unbeatable. I encourage you to give this recipe a try—it’s incredibly satisfying, straightforward to make, and sure to become a beloved staple in your home. Cozy up with a big bowl and enjoy every delicious bite!
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Sausage Lentil Soup Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This hearty Sausage Lentil Soup combines savory Italian sausage, nutritious lentils, and a medley of fresh vegetables simmered in a flavorful broth. Perfect for a comforting meal, it offers a balance of protein, fiber, and rich taste with fresh herbs and Parmesan cheese garnish.
Ingredients
Meat and Aromatics
- 1 pound Italian sausage (hot or sweet)
- 3 cloves garlic, minced
- 1 onion, diced
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
Liquids and Canned Goods
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 cans, 14.5 ounces each)
Legumes and Seasonings
- 2 cups dry brown lentils, rinsed and sorted
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Garnish
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat and add the Italian sausage. Break it into small crumbles as it cooks, allowing it to brown evenly. When the sausage is almost cooked through, add the minced garlic and sauté briefly until fragrant.
- Combine Ingredients: Transfer the cooked sausage and garlic to a large Dutch oven. Add diced onion, chopped celery, carrots, zucchini, low-sodium chicken broth, diced tomatoes, rinsed lentils, kosher salt, and black pepper. Stir everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer and cover with a lid. Let the soup cook for about 1 hour, stirring occasionally, until the lentils are tender. If the soup thickens too much during cooking, gradually add water to adjust the consistency to your preference.
- Garnish and Serve: Ladle the hot soup into bowls, then sprinkle with fresh basil, fresh oregano, or freshly shredded Parmesan cheese as desired. Serve immediately and enjoy your comforting meal.
Notes
- Choose either hot or sweet Italian sausage depending on your spice preference.
- Rinse and sort the lentils before cooking to remove any debris.
- If you prefer a thicker soup, reduce the amount of added water or broth.
- For a vegetarian version, substitute sausage with plant-based sausage or increase vegetables and lentils and use vegetable broth.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust salt to taste, especially if using regular broth instead of low-sodium.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
