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    Home » Recipes » Hearty Italian Soups

    Sausage and Lentil Soup

    Published: Nov 30, 2024 by Vinny · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    A delicious and hearty lentil soup perfect for a cold winter day. Sausage and Lentil Soup with leeks and carrots, topped with spinach and simmered with a parmesan rind for a flavorful and filling soup is one of my family's favorite classic Italian soup recipes!

    Bowl of sausage and lentil soup.

    If you love hearty lentil soups, try our Barley Lentil Soup or White Bean Lentil Soup!

    Jump to:
    • My Family's Soup Recipe
    • Ingredient Notes and Substitutions
    • How to Make Sausage and Lentil Soup
    • Pro-Tips for Soup
    • Recipe FAQs
    • More Hearty Winter Soups
    • 📖 Recipe
    • Reviews

    My Family's Soup Recipe

    I made this recipe on a whim one day when my parents were coming up to visit and we've been making it regularly since then. It's so easy and delicious. It combines the classic flavor of Italian Lentils filled with vegetables and homemade sweet Italian Sausage.

    This is one of those soups that makes your house really smell like childhood. Like your mom has been cooking in the kitchen all day and you come in from outside to a house with that dinner aroma.

    This soup pairs perfectly with our Gruyere Grilled Cheese or Eggplant Caprese Grilled Cheese to serve for a big soup and sandwich lunch that can rival any of your favorite lunch spots!

    Ingredient Notes and Substitutions

    Ingredients for the Recipe.
    • Sweet Italian Sausage. I prefer to use sweet Italian sausage and I use my own Homemade Italian Sausage Seasoning with ground pork. You can pick up sausage at the supermarket. You could also substitute hot Italian sausage to spice up the flavor.
    • Lentils. Green or red lentils will work with this recipe. Use whatever you have. I used green. Make sure to rinse them and check for small little pebbles and whatnot. They can be a little elusive sometimes.
    • Mushrooms. I use baby bella mushrooms. Substitute shitake or lion's mane for a more earthy flavor.
    • Leeks. I love the flavor of leeks with sausage. It's the perfect combination but you could substitute onion in place of leeks. They're very similar in flavor.
    • Tomato Paste. I love the tomato base of this soup. Caramelizing the tomato paste adds an intense tomato flavor to the soup and gives it more depth.
    • Seasoning. I seasoned with oregano, parsley, salt, pepper, and crushed red pepper. I also used bay leaves to give it that subtle earthy flavor.
    • Parmesan Rind. I add a parmesan rind to all of my soups to add extra flavor and depth. Save your parmesan rinds so you can add them to your soups and sauces too!

    *Please see the recipe card below for more information on ingredients.

    How to Make Sausage and Lentil Soup

    This soup is so delicious, plus it's easy to make. Make sure to serve it with some nice crusty Italian bread to soak up some of the soup!

    Browning sausage in a pot.

    Step 1: Place the dutch oven on the stovetop on medium-high heat. Add your sausage to the pot and sear for 2-3 minutes untouched. Break apart the sausage until browned, about 5 minutes. Use a slotted spoon to remove the sausage and set it aside.

    Sauteing leeks and celery.

    Step 2: Lower the heat to medium. Add 2 tablespoon of olive oil to the pot. Stir in the celery and leeks. Saute for 5 minutes or until softened. Stir in the oregano, parsley, pepper, and crushed red pepper.

    Sauteing vegetables with tomato paste caramelizing in a pot.

    Step 3: Stir in the mushrooms, carrots, and red pepper. Saute for another 5 minutes until the mushrooms begin to darken or brown. Add the tomato paste and stir it into the vegetables. Allow the vegetable mix to sit for 3 minutes to caramelize the tomato paste.

    Broth and bay leaves in a pot.

    Step 4: Pour the chicken broth into the pot. Add the bay leaves and bring to a boil. Lower the soup to a simmer and return the sausage to the soup. Simmer for 15 minutes.

    Lentil soup simmering in a pot.

    Step 5: Stir in the lentils and simmer for 25 minutes.

    Spinach wilting in the soup.

    Step 6: Add the spinach to the pot and cover for 3 minutes. Remove the cover and add the lemon juice. Stir and serve.

    You can also top this soup with some Homemade Italian Parmesan Croutons and extra parmesan cheese for serving!

    If you love this soup you'd also love our Chicken Tortellini Soup and Broccoli Rabe and Tortellini Soup!

    Pro-Tips for Soup

    1. Sear the sausage to get a brown crust on the sausage and allow a fond to develop on the pot. This will increase the flavor of the soup and make it much more savory.
    2. Caramelize the tomato paste. It's okay if it starts browning at the bottom of the pot. This caramelization of the tomato will intensify the tomato flavor of the soup. 
    3. Add lemon juice at the end to brighten up the flavor of the soup. 
    4. Add a parmesan rind when you add the chicken broth to increase the depth of the soup and add a slightly nutty flavor. 
    5. Salt throughout the cooking process and taste your soup often. 
    6. Rinse your lentils to clean any debris and check to any small pebbles.
    Bowl of sausage and lentil soup.

    Recipe FAQs

    Do I need to rinse lentils before making soup?

    Yes, it's good to rinse lentils of any dust before cooking them. Plus you can check for pebbles that may have been missed during processing while rinsing them.

    Can I freeze lentil soup?

    Yes. When you reheat, you may want to add more chicken broth or water because the lentils will soak up a lot of liquid and the soup will be thicker.

    More Hearty Winter Soups

    • rustic italian tortellini soup topped with parmesan
      Rustic Italian Tortellini Soup with Sausage
    • Italian wedding soup
      Italian Wedding Soup
    • bowl of chicken and farro soup
      EASY Chicken Farro Soup
    • A bowl of minestrone with a piece of Italian bread.
      Classic Italian Minestrone

    Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.

    📖 Recipe

    Bowl of sausage and lentil soup.

    Sausage and Lentil Soup

    Vincent DelGiudice
    A delicious and hearty Italian lentil soup filled with carrots, leeks, celery, and spinach with a caramelized tomato base.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American, Italian
    Servings 8 servings
    Calories 568 kcal

    Equipment

    • 1 Large Dutch Oven or Pot

    Ingredients
      

    • 2 lbs sweet Italian sausage
    • 2 leeks, chopped
    • 2 celery stalks, chopped
    • 2 medium carrots, chopped
    • 5 oz baby bella mushrooms
    • 10 cups chicken broth
    • ¼ cup tomato paste
    • 1 red pepper, chopped
    • 1 cup lentils
    • 4 oz bag of spinach
    • ½ lemon, juiced
    • 2 bay leaves
    • 1 tsp salt
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • ½ teaspoon crushed red pepper
    • ½ teaspoon black pepper
    • 2 tbsp olive oil

    Instructions
     

    • Place the dutch oven on the stovetop on medium-high heat. Add your sausage to the pot and sear for 2-3 minutes untouched. Break apart the sausage until browned, about 5 minutes. Use a slotted spoon to remove the sausage and set it aside.
    • Lower the heat to medium. Add 2 tablespoon of olive oil to the pot. Stir in the celery and leeks. Saute for 5 minutes or until softened. Stir in the oregano, parsley, pepper, and crushed red pepper.
    • Stir in the mushrooms, carrots, and red pepper. Saute for another 5 minutes until the mushrooms begin to darken or brown. Add the tomato paste and stir it into the vegetables. Allow the vegetable mix to sit for 3 minutes to caramelize the tomato paste.
    • Pour the chicken broth into the pot. Add the bay leaves and bring to a boil. Lower the soup to a simmer and return the sausage to the soup. Simmer for 15 minutes. Stir in the lentils and simmer for 25 minutes.
    • Add the spinach to the pot and cover for 3 minutes. Remove the cover and add the lemon juice. Stir and serve.

    Notes

    1. Sear the sausage to get a brown crust on the sausage and allow a fond to develop on the pot. This will increase the flavor of the soup and make it much more savory.
    2. When you add the tomato paste, it's okay if it starts browning at the bottom of the pot. This caramelization of the tomato will intensify the tomato flavor of the soup. 
    3. Adding lemon juice at the end will brighten up the flavor of the soup. 
    4. Add a parmesan rind when you add the chicken broth for extra salty and nutty flavor. 
    5. Salt throughout the cooking process and taste your soup often. 

    Nutrition

    Calories: 568kcalCarbohydrates: 26gProtein: 26gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 92mgSodium: 2459mgPotassium: 972mgFiber: 10gSugar: 6gVitamin A: 4944IUVitamin C: 36mgCalcium: 96mgIron: 5mg
    Tried this recipe?We'd love for you to Leave a Review!

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      Butter Chicken Soup
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      Beef and Barley Soup with Mushrooms
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      Chicken Tortellini Soup
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      Creamy Potato and Onion Soup

    Reader Interactions

    Comments

    1. Juliana Blank

      January 08, 2025 at 8:46 pm

      When do you add the sausage back to the soup.

      Reply
      • Vinny

        January 08, 2025 at 9:07 pm

        Right after you bring the soup to a boil

        Reply
    2. Kat

      January 02, 2025 at 11:14 pm

      5 stars
      Yes it looked delicious I love lentils so much one of my favorite beans beside hot dogs and beans

      Reply
    3. Vinny

      December 21, 2024 at 10:22 am

      5 stars
      A delicious and hearty soup that your family will love. I know you'll enjoy this one! Share a review below!

      Reply
    5 from 2 votes

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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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