Sausage and Lentil Soup
This savory Sausage and Lentil Soup combines Italian sausage, tender lentils, and a medley of seasoned vegetables, for a comforting and protein-packed meal. Perfect for cold-weather nights, this homemade version of Carrabba’s spicy sausage lentil soup is the best budget friendly way to enjoy dinner!
In my opinion, lentils are so underrated! Not only can you find a whole pound for cheap at pretty much any grocery store, but they are high in protein, fiber and they double in size when cooked because they absorb whatever you cook them in. This makes a great excuse to whip up a batch of rotisserie chicken bone broth and make a soup!
Since lentils soak up whatever flavor you cook them in, why not use the comforting flavors of Italian seasonings and flavorful meaty sausage to make a flavor combination that is hearty and satisfying and really fills you up, especially with a side of breadsticks!
⭐This lentil soup with sausage and vegetables is high in protein, budget friendly and is also great for meal prep since it keeps well in the fridge for about a week!
📽️Watch Me Make It
🍲 How To Make Sausage and Lentil Soup
1️⃣ In a medium stockpot, heat up 2 tsp avocado oil over medium high heat. Add in ground Italian sausage and cook until it begins to brown.
2️⃣ To the pot, add tomato paste, garlic, onion, carrots, celery, zucchini, oregano, thyme, basil salt and pepper. Sauté over medium high heat until vegetables are softened and sausage is fully cooked through.
3️⃣ Add in beef or vegetable stock, lentils and bay leaves. Stir until fully combined.
4️⃣ Cover stock pot with lid and bring soup to a boil. Let boil for 5 minutes then turn down heat to a simmer for 20-20 minutes or until lentils are tender.
5️⃣ Garnish with optional Parmesan cheese and serve hot with Gluten Free Cornbread.
🥣 Slow Cooker and Instant Pot Instructions
This recipe can also be made in your slow cooker or pressure cooker if you prefer a different cooking method.
Crockpot Instructions: Brown the Italian sausage in a skillet. Then, transfer it to your crockpot along with the lentils, vegetables, seasonings, and broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors come together. Stir occasionally and adjust seasoning before serving.
Instant Pot Instructions: Start by using the sauté function to brown the sausage directly in the pot. Add the lentils, vegetables, seasonings, and broth. Seal the lid and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir the soup and serve once it’s done cooking.
👩🏻🍳 Chef’s Tips
- Ground Italian Sausage – If you can’t find ground Italian sausage, simply buy Italian sausages and remove the casing.
- Rinse Lentils – Always rinse your lentils under cold water to remove any dust or debris before adding them to the soup.
- Don’t Stir Too Often – Avoid stirring the soup too frequently while cooking, as this can break down the lentils and make the soup overly mushy.
- Cook Vegetables Evenly – Cut vegetables into uniform sizes to ensure they cook at the same rate and have a consistent texture throughout the soup.
- Sauté Aromatics First – Always sauté garlic, onions, and other aromatics before adding broth. This releases their full flavor into the soup.
- Stir in Liquid Gradually – If your soup is becoming too thick, gradually stir in additional broth or water to reach your desired consistency without diluting the flavor too much.
- Watch for Salt – If using store-bought broth or sausage, be mindful of salt content. Taste as you go to avoid over-salting.
🥬Customize It
- Add Leafy Greens – Stir in chopped kale, spinach, or Swiss chard during the last 10 minutes for extra nutrition.
- Swap the Sausage – Use spicy chorizo, mild chicken sausage, or turkey sausage for a different flavor or to change up the protein.
- Make it Creamy – Add a splash of heavy cream or coconut milk for a creamy texture.
- Add more Veggies – Include more vegetables like zucchini, bell peppers, or butternut squash for added heartiness and nutrition.
- Use Different Lentils – Try red, yellow, or black lentils for variation in texture and cooking time.
- Spice it Up – Add red pepper flakes, cayenne pepper, or smoked paprika for extra heat.
- Add Grains – Stir in cooked quinoa, farro, or barley for a more filling meal.
- Make it Brothier – Increase the amount of broth for a thinner, broth-based soup.
- Top with Cheese – Serve with a sprinkle of Parmesan, feta, or grated Pecorino Romano for a salty, tangy finish just like at your favorite Italian restaurant.
🧊Storage Instructions
Storing: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 days. Make sure to leave some space at the top of the container, as the soup may thicken as it sits.
Freezing: To freeze the soup, allow it to cool completely, then portion it into freezer-safe containers or freezer bags. Be sure to leave some room for expansion. Label the containers with the date and freeze for up to 3 months. When ready to use, thaw the soup overnight in the refrigerator before reheating.
Reheating: Reheat the soup on the stove over medium heat, stirring occasionally until heated through. If the soup has thickened during storage, add a splash of broth or water to reach your desired consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
❓FAQ
It’s a common misconception that lentils are a bean. Lentils are actually in their own category of legumes along with peanuts. Lentils do not have to be soaked before cooking as they begin to absorb liquid very quickly. It is recommended that you rinse your lentils fully before using them to cook.
If the soup is too thin, you can simmer it uncovered to reduce the liquid or mash some of the lentils against the side of the pot to thicken it naturally. You can also use an immersion blender to break down some of the lentils.
Simmer the soup gently rather than boiling it, and check the lentils for doneness starting around 20-25 minutes. Different types of lentils may cook at different rates.
Yes, you can omit the sausage and use vegetable broth for a vegetarian version. Add extra vegetables or a meat substitute for more texture.
🍲Try More Comforting Soup Recipes
- Pork Chili Verde
- Creamy Potato and Hamburger Soup
- Slow Cooker White Chicken Chili
- African Beef Stew
- Vegan Carrot Ginger Soup
- Slow Cooker Lemon Chicken Soup
- Instant Pot French Onion Soup
- Keto Hamburger Soup
Sausage and Lentil Soup
Ingredients
- 1 pound Ground Mild Italian Sausage
- 1 cup White Onion diced
- ½ cup Celery diced
- ½ cup Carrots diced
- 1 large Zucchini diced
- 2 tsp Fresh Garlic minced
- ¼ cup Tomato Paste
- 1 pound Brown Lentils
- 2 Bay Leaves dried
- ½ tsp Dried Oregano
- ½ tsp Dried Thyme
- ½ tsp Dried Basil
- 6 Cups Beef or Vegetable Stock
- 2 tsp Avocado Oil
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper
Instructions
- In a medium stockpot, heat up 2 tsp avocado oil over medium high heat. Add in ground Italian sausage and cook until it begins to brown.
- To the pot, add tomato paste, garlic, onion, carrots, celery, zucchini, oregano, thyme, basil salt and pepper. Saute over medium high heat until vegetables are softened and sausage is fully cooked through.
- Add in beef or vegetable stock, lentils and bay leaves. Stir until fully combined.
- Cover stock pot with lid and bring soup to a boil. Let boil for 5 minutes then turn down heat to a simmer for 20-20 minutes or until lentils are tender.
- Garnish with optional Parmesan cheese and serve hot.
Slow Cooker Instructions
- Brown the Italian sausage in a skillet. Then, transfer it to your crockpot along with the lentils, vegetables, seasonings, and broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together. Stir occasionally and adjust seasoning before serving.
Instant Pot Instructions
- Use the sauté function to brown the sausage directly in the pot. Add the lentils, vegetables, seasonings, and broth. Seal the lid and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir the soup and serve once it's done cooking.
This recipe was excellent. I used hot Italian sausage. I had left over beef broth – but not enough. So I combined it with vegetable broth. I will make this again.