Sausage Lentil Soup
This sausage lentil soup is one of those weeknight dinners that feels way more impressive than the effort it takes. Italian sausage, brown lentils, carrots, celery, and spinach simmer together in a savory tomato broth for a one-pot meal that’s hearty, protein-packed, and satisfying enough to keep everyone happy at the table. Plus, it’s made with mostly pantry staples you probably already have on hand.
Cozy, comforting, and nutrition-packed!
One thing that I’m always trying to add more of into our diets is beans and legumes. Packed with fiber and protein, budget-friendly, and versatile – we love beans!
This soup does it in a delicious way. The Italian sausage adds a really deep and satisfying flavor to the soup and the beans and veggies add bulk and nutrition to come together for a meal that is both delicious and nutritious. It’s…
🥄 Hearty & satisfying: Brown lentils hold their shape perfectly for a soup that feels substantial and full of rich flavor.
💪 Loaded with protein: Italian sausage and lentils make this soup filling and nutritious.
🥕 Packed with vegetables: Carrots, celery, and spinach sneak in nutrition without trying too hard.
🥫 Pantry-friendly: Brown lentils, canned tomato sauce, and broth mean you can make this anytime.
❄️ Freezer-perfect: Doubles easily and freezes beautifully for future easy dinners.
You’ll also want to try my slow cooker white chicken chili, healthy minestrone soup, chicken taco soup, or chicken wild rice soup next time.
Best way to eat lentils! The whole family loves it, including my almost 3 year old! Thanks for the great recipe. –Sara
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this hearty lentil soup to the table: Italian sausage (bulk style, spicy or mild), brown lentils, onion, carrots, celery, garlic, tomato sauce, chicken or vegetable broth, baby spinach, smoked paprika, and bay leaves. For serving, grab some Parmesan cheese, fresh parsley, lemon wedges, and good olive oil for drizzling.
Emily’s Tips & Tricks
- Pro tip: Don’t skip the lemon wedges at the end—that bright citrus really brings all the flavors together and makes the soup taste restaurant-quality.
- Shortcuts: Buy pre-diced onions, carrots, and celery (often sold as “mirepoix” or “soup starter” in stores) to save some time on chopping.
- Feeding kids without pressure: Serve a tiny bowl of soup – one spoonful is enough! – and serve the meal with a few sides you know they’ll eat. At our house, this looks like milk, bread and butter, and fruit.
- Variations: Swap Italian sausage for turkey sausage or chicken sausage for a lighter version. You can also use kale instead of spinach, or try red lentils for a quicker-cooking version (reduce cooking time to 20 minutes). For spice lovers, use hot Italian sausage instead of mild.
Sausage Lentil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 10 cups) 1x
- Category: Soup
- Method: Stove Top
- Diet: Gluten Free
Description
This hearty sausage lentil soup is loaded with Italian sausage, brown lentils, and vegetables. One-pot weeknight dinner that’s protein-packed and freezer-friendly!
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 tsp. sea salt
- 2 cloves garlic, minced
- 1 lb. bulk Italian sausage
- 1 1/2 cups dried brown lentils
- 1/4 tsp. black pepper
- 1/4 tsp. smoked paprika
- 1 bay leaf
- 15 oz. tomato sauce
- 6 cups chicken broth or vegetable broth
- 8 oz. baby spinach (about 8 packed cups)
- grated Parmesan cheese, for serving
- fresh parsley, chopped, for serving
- lemon wedges, for serving
- extra virgin olive oil, for drizzling
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery. Season with salt and sauté for 4-5 minutes until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and Italian sausage to the pot. Break up the sausage with a wooden spoon or spatula and cook for 3-4 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Add the brown lentils to the pot and stir to combine with the sausage and vegetables. Season the mixture with salt, black pepper, and smoked paprika, stirring to distribute the spices evenly.
- Pour in the tomato sauce and chicken broth, then add the bay leaf. Stir everything together and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally. The lentils should be tender but still hold their shape, and the soup should have a nice, hearty consistency.
- Remove the bay leaf and discard it. Stir in the baby spinach and let it wilt into the soup for about 1-2 minutes. The residual heat will cook the spinach perfectly.
- Ladle the soup into bowls and serve topped with grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil. Serve with lemon wedges on the side for squeezing over the soup to brighten the flavors.
Notes
Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. The lentils will absorb more liquid as they sit, so you might need to add a splash of broth when reheating. Reheat on the stovetop over medium heat or in the microwave until hot. This soup freezes well for up to 3 months, but I recommend freezing it before adding the spinach for best results, then stir in fresh spinach when reheating.
Ingredients: Brown lentils take about 30-35 minutes to cook and hold their shape beautifully, which is what gives this soup its hearty texture. If you want a quicker version, you can use red lentils instead (reduce cooking time to 20 minutes, but note the soup will be creamier). You can swap chicken broth for vegetable broth to make this vegetarian – just skip the sausage and add plant-based Italian sausage or an extra 1/2 cup of lentils plus 1 tablespoon of Italian seasoning.
Prep ahead: The onions, carrots, celery, and garlic can be chopped the night before and stored in the fridge. You can also brown the sausage in advance, then store it covered in the fridge until you’re ready to make the soup.
Tools: A good Dutch oven or heavy-bottomed pot holds heat well and prevents burning on the bottom. If you’re planning to freeze leftovers, Souper Cubes are perfect for portioning individual servings.
Serve with: Crusty bread or garlic bread for dipping, a simple green salad with vinaigrette is delicious. This soup is hearty enough to be the main event, so you really just need something fresh and crunchy alongside it. Don’t skip the lemon wedges, the bright citrus really makes all the flavors pop.
FAQs
Yes! Always rinse lentils in a colander and sort through them to check for any small rocks or debris that sometimes get packaged with them. It only takes a minute but it’s an important step.
Absolutely! For the slow cooker: Brown the sausage and sauté the vegetables on the stovetop first, then transfer everything to your slow cooker with the lentils and broth. Cook on low for 6-8 hours or high for 4 hours. Stir in the spinach during the last 10 minutes. For the Instant Pot: Use the sauté function to brown the sausage and vegetables, then add lentils and broth. Cook on high pressure for 15 minutes with natural release for 10 minutes. Stir in spinach at the end.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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So much flavor! Loved that I finally found a use for those lentils in my cupboard.
Best way to eat lentils! The whole family loves it, including my almost 3 year old! Thanks for the great recipe.
Oh yay, love when the kiddos approve! Thanks Sara!
Please clarify: The recipe calls for 1/4 CUP Smoked Paprika. That seems like a lot — is that a misprint?
Thank you
Yes, that is a typo! Fixing it now, thanks so much for letting me know.
Do you add the lintels dried or pre-cooked?
Dried!
Made this for a work potluck and everyone loved it! I printed your recipe along with your link on little cards so everyone could recreate and enjoy your recipe and follow you for more delicious meals!! Thank you for sharing such a delicious dish!
Thank you, Kate! LOVE that you printed out the recipe for the potluck. Glad you enjoyed.