Italian Sausage Lentil Soup - Enjoy this protein-packed soup made with Italian sausage, red lentils, and kale in a rich, beautifully seasoned bone broth all made in one pot!
Lentil and Italian sausage soup is the ultimate comfort food for cold nights and busy days, whether for lunch, dinner, or leftovers! It's a one pot meal that comes together quickly and is packed with protein, fiber and tons of veggies.
With plenty of seasoning, and a savory broth this budget-friendly dinner idea is so flavorful and is exactly what you need when you're craving a soul-warming bowl of soup but don't have time to stand over a stove for hours!
Need more cozy soups this season? Don’t miss our creamy carrot soup, beef pho soup, easy chicken noodle soup, and Instant Pot beef and barley soup.
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Why You’ll Love This Recipe
- Hearty, but not heavy. It’s filling and satisfying without any creaminess.
- A one-pot meal. Minimal cleanup is always a win!
- Healthy and wholesome. From the sausage and lentils to the kale, spices, and bone broth.
- No simmering for hours. This soup is made in about an hour!
Ingredients Needed
- Italian beef sausage: You can use mild or hot sausage. Remove the casing so it’s easy to crumble.
- Carrots and celery: Peel and dice the carrots, wash and dice the celery.
- Onion and garlic: Dice the onion and mince the garlic cloves.
- Red lentils: Rinse and pick over the dried red lentils, getting rid of any debris.
- Diced tomatoes: You’ll need just an 18-ounce can.
- Seasoning: Dried thyme, Montreal steak spice, and salt to taste.
- Bone broth: Using bone broth gives this soup even more protein and nutrients. I use quick instant pot chicken bone broth but you could also use chicken feet bone broth or beef bone broth. The beef broth will have a beefier (obviously), deeper flavor.
Kale: Remove the stem and ribs, then thinly slice the kale. Don’t forget to wash it!
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Lentil Soup with Italian Sausage
Step 1: Heat oil in a large pot over medium low. Cook the sausage, breaking it up into crumbles with a wooden spoon. Once brown, use a slotted spoon to remove it from the pot and set it aside.
Step 2: To the same pot, add the carrot, celery, and onion. Cook for 5-7 minutes until softened. Then, cook the garlic for 1 more minute.
Step 3: Stir in the lentils, diced tomatoes, thyme, Montreal steak spice, and broth. Add the cooked sausage back into the pot and lightly season the soup with salt.
Step 4: Bring the soup to a boil. Reduce the heat to low and place the pot cover on. Let that simmer for 30-40 minutes until the lentils are tender.
Step 5: With five minutes left in the cooking time, stir in the chopped kale. If you’re using parsley instead, you’ll only add that in just before serving. Season to taste and enjoy!
Cooking Tips
- Don’t skip browning the sausage first! It’s what gives it extra flavor.
- Use your wooden spoon to deglaze the bottom of the pot once the broth gets poured in.
- Adjust the amount of bone broth you add depending on how thick or thin you want your soup.
- You can use your favorite chicken broth, whether homemade or store-bought.
- Swap the kale for baby spinach or Swiss chard.
- Try a different kind of sausage. Pork sausage, chicken sausage, or turkey sausage can also be used.
- Season to taste! Always check throughout making the soup to see if it’s seasoned to your liking.
Serving Suggestions
Serve it with some sourdough focaccia, sourdough bread, or freshly baked no knead bread for dunking!
We also love to have it with a side of zucchini fritters with feta, or quinoa zucchini fritters.
Recipe FAQs
No! Red lentils are not as hearty and firm as brown or green lentils, so they cook faster and break down easier.
Sure you can. Yellow is great if you prefer a thicker soup, whereas because green and brown lentils hold their shape better, it’ll result in a thinner soup.
It sure is!
Yes, you can omit the sausage and replace it with beans, or a plant-based sausage crumble. You could even replace it with extra veggies like mushrooms.
Store leftover soup in an airtight container for up to 4 days in the fridge. Once the flavors have a chance to sit overnight, it tastes even better the next day.
Once completely cooled, this soup freezes beautifully for up to 3 months. Keep it in freezer-safe containers and thaw overnight. Reheat it in the microwave or on the stove.
More Sausage Soups You’ll Love
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📖 Recipe
Italian Sausage Lentil Soup
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 lb Italian sausage Italian beef sausage, hot or mild
- 1 large carrot finely diced
- 2 sticks celery finely diced
- 1 large onion finely diced
- 3 cloves garlic finely chopped or minced
- 1 cup red lentils rinsed
- 18 oz diced tomatoes canned or jarred
- 1 teaspoon thyme dried
- 2 teaspoons Montreal Steak Spice
- 6-8 cups chicken broth homemade is the best or bone broth
- sea salt and pepper to taste
- ½ cup parsley washed and finely chopped or 1 bunch kale chopped
Instructions
- Cook the Sausage: Heat olive oil in a large soup pot over medium-low. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove with a slotted spoon and set aside.
- Sauté the Vegetables: Add carrot, celery, and onion to the pot. Cook for 5–7 minutes, stirring occasionally, until softened. Add garlic and cook for 1 more minute.
- Build the Soup Base: Stir in lentils, diced tomatoes, thyme, Montreal steak spice, and 6 cups of broth (adding more later if needed). Return sausage to the pot. Season lightly with sea salt.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 30–40 minutes, until lentils are tender. Add more broth or water if the soup thickens too much.
- Finish with Greens: Stir in kale (last 5 minutes of cooking) or parsley (just before serving). Adjust sea salt to taste and serve warm.
Video
Notes
- Sausage: Swap Italian beef sausage for pork, chicken or turkey sausage if you prefer a lighter option.
- Lentils: Red lentils cook quickly and give the soup a creamy texture. Green or brown lentils can be used, but increase the cook time by 10–15 minutes.
- Greens: Kale holds up well in soups, but spinach, Swiss chard, or collard greens are great substitutes. Add spinach at the very end so it doesn’t overcook.
- Broth: Bone broth adds rich flavor and protein, but regular chicken broth or even vegetable broth works just fine.
- Spices: Montreal steak spice adds bold flavor—substitute with Italian seasoning, smoked paprika, or your favorite herb blend if desired.
- Veggies: Add zucchini, bell peppers, or potatoes for extra bulk and nutrition.
- Texture: If the soup thickens too much after cooling, stir in extra broth or water when reheating.
N S
So delicious soup and healthy!!!
Love Keil
Thank you! I am so happy you like it! 🤗