Sausage Lentil Soup

Sausage Lentil Soup is the cozy, comforting bowl of goodness you need on a chilly day. This hearty soup is packed with tender French green lentils, flavorful Italian sausage, and a medley of vibrant vegetables simmered to perfection in a savory broth. It’s a one-pot wonder that combines wholesome ingredients with rich, satisfying flavors—perfect for lunch, dinner, or meal prepping for the week ahead. The addition of fresh thyme and cumin gives the soup just the right hint of earthiness and warmth, while stewed tomatoes lend a subtle tang that brightens every spoonful. Whether you’re a lentil lover or a soup newbie, this recipe is sure to become a staple in your kitchen.

Why I Love This Recipe

There’s something so wonderful about a soup that feels both rustic and refined, and this Sausage Lentil Soup hits that mark perfectly. I love how the French green lentils hold their shape through the cooking process, giving the soup a lovely texture without turning mushy. The Italian sausage adds a burst of savory depth, but you can choose a milder or spiced version depending on your mood. Plus, the colorful vegetables create a vibrant, nutritious base that makes every bite interesting. It’s a recipe that comes together easily, fills the house with an irresistible aroma, and results in a bowl that’s as comforting as a warm hug. And if you like recipes that double as leftovers? This soup tastes even better the next day!

What You’ll Need

• 1 pound French green lentils – These lentils are perfect for soups because they keep their shape well.
• 1 pound Italian sausage links, sliced – Choose your favorite type (mild or spicy) for flavor.
• 1/4 cup olive oil, divided – For sautéing and finishing touches.
• 2 cups chopped yellow onions – Adds sweetness and depth.
• 2 leeks, cleaned and white parts chopped – Mild, oniony flavor with a delicate texture.
• 1 tablespoon minced garlic – Aromatic and flavorful.
• 4 stalks celery, diced – Adds crunch and freshness.
• 4 carrots, peeled and diced – Sweetness and color.
• 2 bell peppers, diced – Brightens the soup with subtle sweetness.
• 2 (14 1/2 ounce) cans stewed tomatoes – Rich and slightly tangy.
• 1 teaspoon kosher salt – Adjust based on your broth’s saltiness.
• 1 teaspoon freshly ground black pepper – Adds a gentle heat.
• 1 tablespoon minced fresh thyme – Earthy and fragrant.
• 1 teaspoon cumin – Provides warmth and depth.
• 2 quarts chicken broth – Use a good quality broth for the best flavor.
• Piece of Parmesan rind (optional) – Adds umami richness if you have it on hand.

Equipment at a Glance

• Large heavy-bottomed pot or Dutch oven – For even cooking and simmering.
• Sharp knife and cutting board – To prep all your vegetables and sausage.
• Wooden spoon or spatula – For stirring.
• Measuring cups and spoons – To keep your seasoning on point.
• Ladle – For serving up the soup.

Sausage Lentil Soup — Do This Next

Step 1: Prepare the Ingredients

Slice the Italian sausage into bite-sized pieces. Clean and chop the leeks, making sure to remove any grit. Dice the celery, carrots, and bell peppers. Mince the garlic and fresh thyme. Open your cans of stewed tomatoes and have your lentils measured out and rinsed if needed.

Step 2: Brown the Sausage

Heat half of the olive oil in your large pot over medium heat. Add the sliced sausage and cook until browned on all sides, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.

Step 3: Sauté the Aromatics and Vegetables

Add the remaining olive oil to the pot. Toss in the onions, leeks, celery, carrots, and bell peppers. Sauté for 7–10 minutes until the vegetables have softened and the onions turn translucent. Stir in the minced garlic, thyme, and cumin, cooking for another minute until fragrant.

Step 4: Add Lentils, Tomatoes, and Broth

Return the browned sausage to the pot. Pour in the lentils, stewed tomatoes (with juices), and chicken broth. If using, add the Parmesan rind now. Season with kosher salt and freshly ground black pepper.

Step 5: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer gently for 35–45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Remove the Parmesan rind before serving.

Step 6: Taste and Adjust

Give your soup a final taste and adjust the seasoning as needed – more salt, pepper, or even a pinch of red pepper flakes if you like a little heat.

Seasonal Serving Ideas

• Top with a drizzle of extra virgin olive oil and fresh parsley in spring.
• Serve alongside crusty garlic bread or a warm baguette in fall.
• Add a spoonful of tangy yogurt or sour cream for a cooling contrast in summer.
• Pair with a simple green salad featuring seasonal greens in winter.

Method to the Madness

This Sausage Lentil Soup comes together through a layered approach: first building flavor by browning the sausage, then developing the vegetable base, and finally combining everything with spices and broth to simmer slowly. The key is to let those lentils cook gently so they soften without turning mushy, providing both texture and nutrition. Don’t rush the sautéing step — it’s where the magic starts, bringing out the natural sweetness of the vegetables. And if you have a Parmesan rind on hand, adding it during simmering deepens the soup’s umami profile, making each spoonful richer and more satisfying.

Store, Freeze & Reheat

This soup is fantastic for leftovers. Store it in an airtight container in the refrigerator for up to 4 days. For freezing, let the soup cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months.

• To reheat, thaw overnight in the fridge if frozen.
• Warm gently in a pot over medium-low heat, stirring occasionally.
• Add a splash of broth or water if the soup has thickened too much.

Quick Q&A

Can I make this soup vegetarian or vegan?

Absolutely! Swap the Italian sausage for plant-based sausage or hearty vegetables like mushrooms or smoked paprika for depth. Use vegetable broth instead of chicken broth to keep it vegan-friendly.

What if I can’t find French green lentils?

Brown or Puy lentils are excellent substitutes because they hold their shape well. Avoid red lentils as they tend to break down too much and turn mushy.

Is it okay to use ground sausage instead of links?

Yes! Ground sausage works just as well and may even cook faster. Brown it in the pot, breaking it up with a spoon, then proceed with the vegetables.

Can I make this in a slow cooker?

Definitely. Brown the sausage and sauté the vegetables first, then combine everything in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until lentils are tender.

Let’s Eat

Spoon your piping hot Sausage Lentil Soup into bowls, garnish with a sprinkle of fresh herbs, and maybe a grating of Parmesan cheese if you like. Grab a warm piece of bread to soak up every last drop, and savor the comforting blend of savory sausage, tender lentils, and vibrant vegetables. This recipe is a testament to the fact that simple ingredients, treated with care, can produce a dish that’s both nourishing and soul-satisfying. Whether you’re enjoying it solo or serving it up for family and friends, this soup is sure to become a beloved classic in your meal rotation. Happy cooking and even happier eating!

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