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italian sausage and lentil soup recipe

Italian Sausage and Lentil Soup

This Italian sausage and lentil soup is warm, hearty, and comforting. A simple soffritto builds deep flavor, lentils thicken the broth naturally, and a splash of red wine vinegar keeps every spoonful bright and balanced.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Soup / Stew
Cuisine: Italian, Mediterranean-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage sweet or hot, casings removed
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 cup dried green or brown lentils rinsed and picked over
  • 1 14–15 oz can diced tomatoes, drained
  • 6 cups chicken stock or water
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed fennel seeds
  • Kosher salt to taste (adjust for Diamond Crystal vs Morton’s)
  • Black pepper to taste
  • 2 cups chopped kale or spinach optional
  • 1 –2 teaspoons red wine vinegar to finish
Optional swaps:
  • Turkey sausage or seasoned ground chicken instead of pork sausage
  • Vegetable stock for a lighter or meatless version

Method
 

Brown the sausage
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.
Build the soffritto
  1. Add onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring, until softened and lightly golden. Add garlic and cook for 30–60 seconds, just until fragrant.
Add lentils and liquids
  1. Stir in the drained tomatoes, lentils, oregano, fennel seeds, a pinch of salt, and black pepper. Pour in the stock. Bring to a gentle boil.
Simmer
  1. Reduce heat to a steady simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until lentils are tender and just starting to break down. The broth should be slightly thick, not mushy.
Finish the soup
  1. Stir in kale or spinach, if using, and cook 1–2 minutes until wilted. Add red wine vinegar to brighten the flavor. Taste and adjust salt and pepper.
Serve
  1. Ladle into warm bowls. Finish with a drizzle of olive oil, grated Parmesan, or red pepper flakes if desired.

Notes

  • Drain the tomatoes to keep the broth light and clear.
  • Lentils continue to absorb liquid as the soup sits; add a splash of stock when reheating.
  • If using Morton’s kosher salt, use about one-third less than Diamond Crystal.
  • This soup freezes well for up to 3 months. Cool fully before freezing.
  • For the Instant Pot: sauté sausage and vegetables, then pressure cook on high for 5 minutes with a 10-minute natural release using about 8 cups of stock.