This Sausage Lentil Soup is the kind of hearty, no-fuss meal that’s packed with flavor and actually fills you up. With juicy sausage, tender lentils, and plenty of veggies, it’s just the thing for chilly nights or easy meal prep.
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Sausage lentil soup is one of those hearty, one-pot meals that checks all the boxes in my weeknight recipe book: big flavor, minimal effort, and a bowl full of comfort.
The juicy Italian sausage brings richness, lentils add a punch of protein and fiber, and a mix of veggies makes it a well-rounded meal that actually fills you up.
It’s the kind of soup that tastes even better the next day, making it perfect for meal prep or freezing for busy nights.
If you love easy, cozy, budget-friendly dinners, this one’s a keeper. There’s no soaking required for the lentils; just toss them in, let them do their thing, and they’ll soak up all that flavor while turning perfectly tender.
Why you’ll love this sausage lentil soup
- The lentils soak up all that sausage-y, garlicky goodness, making every spoonful ridiculously tasty.
- This is a flexible, no-fuss recipe. You can swap veggies, tweak the seasoning, or use whatever sausage you have, and it will still turn out great.
- It all comes together in one pot, so you’re not stuck washing a mountain of dishes afterward.
Ingredient notes
Sausage: Italian sausage is perfect in this recipe, but you can also use chorizo or kielbasa. Don’t rush the browning step, as it adds so much flavor.
Lentils: Green or brown lentils hold their shape best in this soup. Red lentils will break down and make the soup thicker.
Vegetables: Onions, carrots, celery and zucchini make this soup extra flavorful and nutritious. You can, of course, add extra veggies if you like — potatoes, spinach, kale, bell peppers, or mushrooms all work great.
Tomatoes: Crushed tomatoes are perfect, but diced tomatoes work, too, if you don’t mind chunky bits. Stir in some tomato paste with the garlic for an even more tomato-ey flavor.
Chicken stock: A low-sodium chicken stock is perfect in this soup. The sausage is already salty so you want to be able to control the overall saltiness.
Pro tip
Lentils might seem like pantry staples that last forever, but old ones take a long time to cook (or might not soften at all), so it's worth using fresh ones.
How to make lentil and sausage soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot, cook the sausage until browned, then remove it and set it aside.
In the same pot, cook the onion, carrots, and celery until softened, then stir in the garlic and zucchini for a quick minute.
Pour in a bit of stock to deglaze the pot, then add the crushed tomatoes, lentils, remaining stock, and the cooked sausage. Give it a good stir.
Bring to a boil, then lower the heat and let it simmer for about 30 minutes until the lentils are tender. Season, stir in the parsley, and serve hot.
Recipe tips and notes for the best sausage lentil soup
- After browning the sausage and veggies, add a splash of broth and scrape up the browned bits — that’s where all the flavor is hiding.
- Lentils absorb a ton of broth, so if the soup gets too thick, just add a little extra stock or water to loosen it up.
- They also soak up salt, so wait until they’re fully cooked before adding your final seasoning to avoid over-salting.
Leftovers and storage
- Leftovers keep for 4 days in an airtight container, and honestly, the flavors just get better with time.
- Reheat it on the stove over medium heat, adding a splash of water or broth if it’s thickened up, or just zap it in the microwave, stirring halfway.
- To freeze, let it cool completely, then freeze in portions for up to 3 months; thaw in the fridge overnight and reheat as usual.
If you’ve tried this sausage and lentil soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Sausage Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) Italian sausage, casings removed
- 1 large red onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 medium zucchini, sliced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 ½ cup (300 g) green lentils
- 6 cups (1.5 kg) low-sodium chicken stock
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and crispy in spots, about 5 minutes. Transfer to a plate and set aside.1 tablespoon olive oil1 pound Italian sausage
- In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until softened. Stir in the garlic and zucchini and continue to cook for another minute.1 large red onion2 medium carrots3 celery stalks4 garlic cloves1 medium zucchini
- Deglaze the pot with a bit of stock, then add the crushed tomatoes, lentils, chicken stock and cooked sausage. Stir well, scraping up any browned bits from the bottom.
- Bring to a boil, then reduce the heat and let it simmer, uncovered, for about 30 minutes or until the lentils are tender.
- Taste the soup and season with salt and freshly ground black pepper as needed. Stir in the parsley, then remove from heat. Ladle into bowls and serve hot.A handful fresh parsleySalt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Linda McDonald says
First time trying this recipe will definitely make it again so tasty
Sara Tapinekis says
Love this recipe and will definitely make again. Perfect easy hearty meal for a cold winter's night. I served it with some crusty bread and everyone loved it.