featured 21142

Hearty Sausage and Lentil Soup Recipe for Cozy Weeknights

If you’re craving a warm, satisfying bowl of soup, this Sausage Lentil Soup delivers. Loaded with zucchini, carrots, celery, sweet Italian sausage, and hearty lentils in a savory broth, it’s simple to prepare and ideal for cooler days.

Sausage lentil soup in white bowl with slice of bread.

When temperatures drop, soup is often what we reach for — and this hearty lentil and sausage soup is a favorite. The sausage, vegetables, and herbs create a rich, layered flavor, and the meal is filling enough that a simple green salad and crusty bread are all you need to complete it.

This soup improves after a day in the fridge, so it’s an excellent make-ahead option for busy evenings and makes a tasty leftover lunch.

Table of Contents

  • Recipe Ingredients
  • How to make it
  • Top tips
  • More hearty soup recipes
  • Sausage and Lentil Soup Recipe

Recipe Ingredients

The ingredients are shown in the photo below. Notes that help with substitutions and technique follow:

Ingredients shown: herbs, zucchini, carrots, celery, chicken stock, lentils, onion, parmesan rinds, sausage, tomatoes, garlic, and dry whtie wine.
  • Lentils. Green or brown lentils both work. Rinse and sort them before cooking to remove any small stones or debris.
  • Sausage. Mild Italian fennel sausage is used here, but spicy varieties are fine if you prefer heat. If you can’t find bulk sausage, remove the meat from casings.
  • Zucchini. Adds body and subtle freshness. If you’d rather, you can omit it or substitute another summer squash.
  • Low-sodium chicken stock. Homemade stock is best, but store-bought low-sodium broth or stock will work — you can always adjust seasoning at the end.
  • White wine. A dry white like Sauvignon Blanc or Pinot Grigio brightens the soup. If you avoid alcohol, simply skip this step; the soup will still be flavorful.
  • Parmigiano Reggiano rind. Adding a rind while simmering boosts savory depth. If you don’t have one, grated Parmigiano served at the table is a good alternative.

See the recipe card for full ingredient quantities.

How to make it

Each numbered step below corresponds to the process photos in the original post.

  1. Chop 1 large onion, 2 ribs celery, 2 medium carrots, and 1 medium zucchini. Mince 6 garlic cloves and roughly chop 1/4 cup basil and 1/2 cup flat-leaf parsley. In a large heavy pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 pound mild Italian bulk sausage and brown it, breaking it into small pieces. Remove the cooked sausage with a slotted spoon and set aside.
  2. Add the remaining 2 tablespoons olive oil to the pot and sauté the diced onion, celery, and carrots for about 7 minutes, until softened. Stir occasionally so nothing sticks or burns.
  3. Add the diced zucchini and cook 4–5 minutes more. Stir in the minced garlic and cook 1–2 minutes until fragrant.
  4. Pour in 1 cup dry white wine and turn the heat to high. Scrape the bottom of the pot with a wooden spoon to release browned bits. Let the wine reduce by about half (2–3 minutes).
  5. Return the browned sausage to the pot and add 6 cups low-sodium chicken stock, 2 cups water, one 14-ounce can hand-crushed tomatoes, 1 1/2 cups brown or green lentils, and a Parmigiano Reggiano rind. Bring the mixture to a boil.
  6. Reduce heat and simmer gently for 45–50 minutes, until the lentils are tender. If the soup becomes too thick, add a splash of water to reach your desired consistency. When the lentils are done, remove from heat, discard the rind if you used one, then stir in the parsley and basil. Season to taste with salt and pepper.
  7. Ladle the soup into bowls, drizzle with extra virgin olive oil, and serve grated Parmigiano on the side along with crusty bread. Enjoy.
Sausage lentil soup in large Dutch oven with wooden ladle.

Top tips

  • Serving. Finish bowls with options like a splash of red wine vinegar, extra-virgin olive oil, grated Parmigiano, or a dollop of Greek yogurt. A chili oil adds a nice kick.
  • Add-ins and substitutions. This soup is flexible: omit zucchini if you prefer, or stir in spinach or kale near the end for extra greens.
  • Make ahead. Flavors meld overnight, so the soup is often even better the next day. Reheat gently on the stove or in the microwave.
  • Check your lentils. Always inspect and rinse dried lentils to remove any small stones or debris before cooking.
  • Save Parmigiano rinds. Wrap rinds and keep them in the fridge or freezer to boost flavor in future soups and stews.
Sausage lentil soup in white bowl with slice of bread and blue napkin in the background.

More hearty soup recipes

If you like soups that stand in as a full meal, consider these popular options:

  • Beef Barley Soup – tender beef, carrots, and chewy barley in a rich broth.
  • Spicy Sausage, Potato, and Kale Soup – satisfying with white beans and bold flavors.
  • Italian Wedding Soup – small meatballs, acini di pepe pasta, and escarole in a comforting broth.

If you enjoyed this Sausage and Lentil Soup, please leave a rating and a comment below — feedback helps others find recipes they’ll love.

If you prefer video guidance, a demonstration of this recipe is available in the embedded recipe video below.

Sausage and Lentil Soup

by James Delmage
4.95 from 52 votes
Prep: 10
Cook: 1 5
Total: 1 15
Servings: 8
Featured image showing sausage lentil soup in white bowl with slice of bread.
Sausage and lentil soup combines mild Italian sausage, lentils, zucchini, and vegetables in a nourishing, easy-to-make bowl finished with fresh herbs.

Ingredients

  • 1/4 cup extra virgin olive oil divided
  • 1 pound mild Italian sausage
  • 1 large onion diced
  • 2 ribs celery diced
  • 2 medium carrots diced
  • 1 medium zucchini diced
  • 6 cloves garlic minced
  • 1 cup dry white wine
  • 1 14-ounce can plum tomatoes hand crushed
  • 6 cups low-sodium chicken stock or chicken broth
  • 2 cups water
  • 1 1/2 cups brown or green lentils
  • 1 rind Parmigiano Reggiano optional
  • 1/2 cup flat leaf Italian parsley minced
  • 1/4 packed cup basil leaves chopped
  • salt and pepper to taste

Instructions

  1. Heat 2 tablespoons extra virgin olive oil in a large heavy pot over medium heat. Add the sausage and brown, breaking it into small pieces. Remove the cooked sausage with a slotted spoon and set aside.
  2. Add the remaining olive oil to the pot, then add the onion, celery, and carrot. Cook, stirring occasionally, until softened (about 7 minutes).
  3. Add the diced zucchini and cook about 5 minutes. Stir in garlic and cook until fragrant (about 2 minutes).
  4. Pour in the white wine, raise heat to high, and scrape up any browned bits. After the wine reduces by half (2–3 minutes), add the cooked sausage, chicken stock, water, crushed tomatoes, lentils, and Parmigiano rind. Bring to a boil.
  5. Reduce heat and simmer until lentils are tender, about 45–50 minutes. Add water if the soup becomes too thick.
  6. Turn off the heat, remove the rind if used, then season to taste with salt and pepper. Stir in parsley and basil.
  7. Serve with a drizzle of extra virgin olive oil, grated cheese, and crusty bread. Enjoy.

Notes

  • Makes 8 moderate or 6 large servings.
  • Brown and green lentils are both suitable. Brown lentils cook a touch faster and are milder; green lentils are slightly peppery.
  • Parmigiano rinds add great depth. If you don’t have one, serve with grated cheese.
  • A drizzle of extra virgin olive oil or a splash of red wine vinegar brightens each bowl.
  • Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.

Nutrition

Calories: 399kcal |
Carbohydrates: 23.2g |
Protein: 20.1g

Nutrition information is approximate and provided as a guideline.

Like this? Leave a comment below!Share your photos and tag #sipandfeast on social media to show us your version.