I recently whipped up my favorite Lentil Soup With Sausage And Spinach. The aroma of Italian sausage combined with lentils, carrots, celery and potatoes fills your kitchen with an irresistible allure. I love how the olive oil and garlic intensify the flavors in every spoonful. This recipe is a true delight.

Jump to Recipe

I recently stumbled upon a twist on a classic recipe that had me rethinking dinner plans for days. I decided to throw together some Italian Sausage Lentil Soup and it turned out surprisingly fresh and hearty.

I started with 1 lb Italian sausage, casings removed and sliced, then added olive oil, a chopped large onion, minced garlic, diced carrots and celery. While simmering, I mixed in lentils, cubed potatoes and a can of diced tomatoes with juices, then let everything mingle in broth and a bit of water with a bay leaf and dried thyme.

I love how the lentils pair with sausage and spinach leaving a unique flavor, sort of like one of those lentil and sausage recipes that make for great dinner ideas with lentils. I promise its full of taste and easy to whip up even if your cooking skills are still a work in progress.

Enjoy trying it out.

Why I Like this Recipe

I love this recipe cause it never fails to warm me up and remind me of cozy family dinners. First, i like the mix of Italian sausage with all those veggies – the sausage is so yummy and it blends with the lentils and potatoes in a way that makes every spoonful interesting. Second, i appreciate how the lentils add a hearty and nutritious vibe to the soup, making it a filling meal that keeps me going through the day. Lastly, the simple process and the fresh finishing touch with spinach makes it easy to whip up even when i’m in a rush, and that really means a lot to me.

Ingredients

Print Recipe (No Advertisments)

Italian Sausage: It provides a hearty dose of protein and adds a spicy, savory kick to the soup
Lentils: They offer plenty of fiber, protein and a slight earthy taste which is super healthy
Olive Oil: Gives smooth, healthy fats that enriches the soup after sizzling all flavors together
Diced Tomatoes: Offer bright acidity and vitamins, balancing the earthy and robust sausage flavors nicely
Fresh Spinach: Fresh and tender leaves they add color and extra iron making the dish pop
Carrots and Celery: They bring natural sweetness and crunch boosting flavor and texture in every bite
Potatoes: They offer satisfying carbohydrates that round out the soup adding a comforting, hearty element overall

Ingredient Quantities

1 lb Italian sausage (casings removed and sliced)

1 cup dried lentils (green or brown, rinsed)

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

2 medium potatoes, peeled and cubed

1 (14.5 oz) can diced tomatoes with juices

4 cups chicken or vegetable broth

1 cup water

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper to taste

3 cups fresh spinach, roughly chopped

How to Make this

Print Recipe (No Advertisments)

1. In a large soup pot heat the olive oil over medium heat then add the Italian sausage (remember to remove the casings and slice it) and cook until browned on all sides. Remove the sausage from the pot and set aside.

2. In the same pot add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes stirring occasionally until the onions look soft.

3. Mix in the cubed potatoes, rinsed lentils, and the can of diced tomatoes with their juices.

4. Pour in the chicken or vegetable broth and water, then toss in the bay leaf and dried thyme. Season with salt and pepper to taste.

5. Bring the mixture to a simmer and let it cook for about 25 to 30 minutes until the lentils are tender and the potatoes are cooked.

6. Once the lentils and potatoes are tender, add back the browned sausage and stir it into the soup.

7. Fold in the chopped fresh spinach and let it cook for another 2 minutes until the spinach wilts.

8. Taste the soup and adjust the salt and pepper if needed.

9. Remove the bay leaf and serve the soup hot. Enjoy your delicious Italian Sausage Lentil Soup!

Equipment Needed

1. A large soup pot – needed to cook the sausage and vegetables together
2. A cutting board – for safely chopping the sausage, onion, garlic, carrots, celery, potatoes, and spinach
3. A sharp knife – essential for slicing and dicing all the ingredients
4. A wooden spoon or spatula – to stir the mixture while cooking
5. A colander – to rinse the lentils before adding them
6. A can opener – to open the can of diced tomatoes with juices
7. Measuring cups and spoons – for accurately measuring olive oil, broth, water, and spices
8. A ladle – to serve the soup when its ready

Hope this helps you set up your kitchen for making the soup!

FAQ

Q: Can I substitute the Italian sausage with another kind? A: Yea, you can try chicken sausage or turkey sausage if you're lookin for a lighter taste.

Q: How long does it take for the lentils to get tender? A: It takes 'bout 25-30 minutes, but keep checkin cuz they might cook faster if it's really hot.

Q: Can I add other veggies to this recipe? A: Sure, you can toss in bell peppers or zucchini if you want a little variety.

Q: Do I need to drain the diced tomatoes? A: No need, leave the juice in as it helps add a rich flavor to the soup.

Q: Can this soup be frozen for later? A: Yup, just store it in an airtight container in the freezer for up to 3 months.

Italian Sausage Lentil Soup Recipe Substitutions and Variations

Italian sausage: If you cant find Italian sausage, try using ground pork with a pinch of fennel seed or even turkey sausage for a lighter twist
Dried lentils: If you dont have these handy, canned lentils work, but u might wanna add a bit extra water since they are softer
Chicken or vegetable broth: Use water with a bouillon cube or two, or go for homemade broth if you’re feeling adventurous
Fresh spinach: If you’re not into spinach, kale or even arugula can be a nice swap

Pro Tips

1. Try to toast the lentils lightly in the pot before you add the liquids, it really brings out a nutty flavor that makes the soup extra tasty.
2. When browning the sausage, make sure you let it get really well browned so that you get more flavor even though it might seem like it takes longer.
3. Dont overcook the spinach cause all you need is a little bit of wilt, add it at the end so it stays bright and fresh.
4. If you like thicker soup, you can mash some of the potatoes or even mix a few lentils around so the broth gets a bit creamier.

Italian Sausage Lentil Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. A large soup pot – needed to cook the sausage and vegetables together
2. A cutting board – for safely chopping the sausage, onion, garlic, carrots, celery, potatoes, and spinach
3. A sharp knife – essential for slicing and dicing all the ingredients
4. A wooden spoon or spatula – to stir the mixture while cooking
5. A colander – to rinse the lentils before adding them
6. A can opener – to open the can of diced tomatoes with juices
7. Measuring cups and spoons – for accurately measuring olive oil, broth, water, and spices
8. A ladle – to serve the soup when its ready

Hope this helps you set up your kitchen for making the soup!

Ingredients

1 lb Italian sausage (casings removed and sliced)
1 cup dried lentils (green or brown, rinsed)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 (14.5 oz) can diced tomatoes with juices
4 cups chicken or vegetable broth
1 cup water
1 bay leaf
1/2 teaspoon dried thyme
Salt and pepper to taste
3 cups fresh spinach, roughly chopped

Directions

In a large soup pot heat the olive oil over medium heat then add the Italian sausage (remember to remove the casings and slice it) and cook until browned on all sides. Remove the sausage from the pot and set aside.
In the same pot add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes stirring occasionally until the onions look soft.
Mix in the cubed potatoes, rinsed lentils, and the can of diced tomatoes with their juices.
Pour in the chicken or vegetable broth and water, then toss in the bay leaf and dried thyme. Season with salt and pepper to taste.
Bring the mixture to a simmer and let it cook for about 25 to 30 minutes until the lentils are tender and the potatoes are cooked.
Once the lentils and potatoes are tender, add back the browned sausage and stir it into the soup.
Fold in the chopped fresh spinach and let it cook for another 2 minutes until the spinach wilts.
Taste the soup and adjust the salt and pepper if needed.
Remove the bay leaf and serve the soup hot. Enjoy your delicious Italian Sausage Lentil Soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.