Lentil Sausage Soup

Lentil Sausage Soup

The Ultimate Hearty Lentil & Sausage Soup for Cozy Late-Winter Nights

When late winter drags on and spring produce hasn’t quite arrived, this is the comforting, nourishing soup you’ll want simmering on your stove. It’s hearty, satisfying, and packed with wholesome ingredients that warm you from the inside out.

This lentil and Italian sausage soup is loaded with fiber- and protein-rich lentils, savory Italian sausage, and antioxidant-packed vegetables like carrots, celery, and spinach. Fresh garlic, onion, and aromatic spices add deep flavor while bringing natural immune-supporting benefits to every bowl. It’s naturally gluten-free and loaded with fiber.

It’s truly comfort in a bowl — made with simple, good-for-you ingredients you can feel confident serving your family. Whether you’re looking for a healthy weeknight dinner, a cozy cold-weather meal, or a nourishing soup recipe to meal prep ahead of time, this one checks every box.

And the best part? It was a hit with everyone at our table — from a picky 3-year-old to an adventurous 5-year-old. Even better, the leftovers tasted richer and more flavorful the next day. We loved it reheated for lunch with thick slices of crusty sourdough bread for dipping.

If you’re craving a healthy, hearty lentil soup that’s family-approved and perfect for chilly days, this recipe is sure to become a seasonal favorite.

Enjoy! 🥣

Lentil Sausage Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6

Ingredients

  • 1 cup brown lentils
  • 1 pound mild Italian sausage, cut into 1- inch pieces
  • 1 large yellow onion, finely chopped
  • 2 large carrots, chopped
  • 3 stalks of celery, chopped
  • 6 cloves of garlic, finely chopped
  • 7 ounces of tomato paste (about 1 jar worth)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • pinch of crushed red pepper flakes
  • 1 teaspoon unrefined salt
  • a few grinds of black pepper
  • 6 cups chicken broth
  • 2 big handfuls of spinach
  • freshly grated parmesan cheese for serving

Preparation

  1. Rinse the lentils for a few minutes under cold water and then set to the side.
  2. Heat a large dutch oven or soup pan over medium-high heat. Add the sausage and cook, stirring often until browned up and cooked through, about 6 minutes. Use a slotted spoon to remove the sausage from the pan and keep the drippings in the pan to cook the rest of the veggies.
  3. Add the onion to the sausage drippings and cook until softened, about 5 minutes. Stir in the carrots, celery and garlic. Cook for about 3 more minutes. If need be add a touch of oil or ghee to the pan if it's too dry. Add the tomato paste, dried herbs, pepper flakes and salt. Stir until everything is coated in the tomato paste. Add the lentils to the mix and then pour in the broth. Return the sausage to the pan and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until the carrots are soft and the lentils have plumped up. Add a touch more broth or water if the soup is too thick.
  4. Add the spinach to the pot and give everything a big stir. Taste test the soup and adjust seasonings if needed.  Divide between bowls and top with freshly grated parmesan cheese.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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