Lentil Sausage Soup
Warm, hearty, and bursting with flavor, Lentil Sausage Soup is the ultimate comfort food for chilly days. This one-pot wonder combines tender lentils, savory Italian or smoked sausage, and vibrant vegetables like carrots, celery, and spinach for a nourishing and well-balanced bowl. Simmered to perfection in a flavorful broth enhanced with garlic, thyme, and juicy diced tomatoes, this soup strikes the perfect balance of smoky, earthy, and aromatic notes. Ready in under an hour, it’s a protein-packed meal that’s both filling and easy to make—a great choice for weeknight dinners or meal prep. Serve it with a sprinkle of Parmesan cheese and a slice of crusty bread for a cozy, satisfying experience. Perfect for those searching for hearty lentil soup recipes or easy sausage soups to add to their menu!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces sausage (Italian or smoked, casings removed)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried lentils, rinsed and drained
- 14.5 ounces canned diced tomatoes (with juices)
- 6 cups chicken broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- grated Parmesan cheese (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the sausage to the pot and cook, breaking it into small pieces, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the rinsed lentils, canned diced tomatoes (with their juices), chicken broth, bay leaf, and dried thyme to the pot. Stir to combine.
Return the cooked sausage to the pot and season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils are tender.
If using, stir in the baby spinach and cook for an additional 2-3 minutes, until wilted.
Discard the bay leaf. Taste the soup and adjust seasoning as needed with more salt or pepper.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 9777 mg | 425% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 29.0 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4635 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
