Best 5 Easy Lentil Sausage Soup Recipes

Indulge your taste buds with a hearty and flavorful Easy Lentil Sausage Soup that is not only incredibly delicious but also surprisingly easy to make. This comforting soup is packed with wholesome lentils, succulent sausage, and an array of colorful vegetables simmered in a rich, aromatic broth. Perfect for a cozy dinner or a quick weekday lunch, this versatile soup offers a delightful balance of flavors and textures that will satisfy the whole family.

Our collection of recipes in this article provides a variety of options to cater to different preferences and dietary needs. Discover the classic Lentil Sausage Soup, a timeless recipe that showcases the harmonious blend of lentils, sausage, and vegetables. For a vegetarian twist, try the Lentil Vegetable Soup, where hearty lentils and an array of vibrant vegetables take center stage. If you're looking for a spicy kick, the Spicy Lentil Sausage Soup infuses the comforting flavors of the traditional soup with a delightful touch of heat. And for those who prefer a creamy and indulgent experience, the Creamy Lentil Sausage Soup features a velvety smooth broth that elevates the soup to a new level of decadence.

No matter your choice, each recipe promises a symphony of flavors and textures that will warm your soul and leave you craving more. So gather your ingredients, choose your preferred recipe, and embark on a culinary journey that will leave you utterly satisfied.

Let's cook with our recipes!

SAUSAGE LENTIL SOUP

Sausage Lentil Soup image

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

Steps:

In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

EASY LENTIL-SAUSAGE SOUP

Easy Lentil-Sausage Soup image

Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!

Provided by phdsunflower

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 ⅓ pounds sausage links, cut into bite-sized pieces
2 medium carrots, chopped
2 stalks celery, chopped
½ medium onion, chopped
2 cloves garlic, chopped
1 pound brown lentils
1 (28 ounce) can diced tomatoes
2 quarts chicken stock
2 large bay leaves
salt and ground black pepper to taste

Steps:

Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 41 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1214.4 mg, Sugar 5.3 g

LENTIL AND SAUSAGE SOUP

Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

Ingredients

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

LENTIL SAUSAGE SOUP

Lentil Sausage Soup image

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

Ingredients

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

CARRABBA'S SAUSAGE AND LENTIL SOUP

Carrabba's Sausage and Lentil Soup image

I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!

Provided by Boos Mom

Categories Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Steps:

Brown sausage; drain off fat.
In a large pot combine all ingredients bring to boil.
Reduce heat,cover.
Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
Sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8

Tips:

Be sure to rinse the lentils thoroughly before cooking to remove any debris.
For a thicker soup, mash some of the lentils against the side of the pot.
If you don't have any vegetable broth, you can use water instead.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
If you like a spicy soup, add a pinch of cayenne pepper or red pepper flakes.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This easy lentil sausage soup is a hearty and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover sausage. With its simple ingredients and quick cooking time, this soup is sure to become a family favorite.