Hearty Sausage and Lentil Soup Recipe
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This time of year I always start to crave a bowl of delicious hot soup and a hunk of crusty french bread. I have a lot of soup recipes that I enjoy all year round but this Sausage and Lentil soup recipe has become a new favorite.
When it starts to get cool outside, you know I like to get my house all comfy cozy, layer by layer. Once I have the decorating layers added, I head to the kitchen to add the warmest layer that takes the cozy comfort factor of the house all the way to the top of the comfy cozy scale.
It is making a big pot of soup and allowing it to simmer on the stove. It warms up the kitchen as well as my insides.
I normally make a delicious bowl of hot soup for lunch, like my favorite Fast & Easy Vegetable Soup or Beef Stew with a Secret Ingredient, but I now have a new favorite.
Sausage and Lentil Soup Recipe
You know if I am sharing a recipe with you, that it is GOOD. I am not a foodie but when I come across something so delicious, I just have to share it with you.
I love soup. If I had to choose one food that I love the most, it would be soup and a piece of crusty french bread. Followed by a cup of hot tea. Simple pleasures are the best.
To expand my soup recipe box, I am always on the lookout for new soup recipes that are not too time consuming to make.
A few weeks ago, Ed and I ate dinner at Carrabba’s and had their Sausage and Lentil soup. We both thought it was amazing! When I got home, I did an online search for the recipe. I found quite a few and read through all the recipes for the one that seemed to have the same ingredients as the Carrabba’s soup we had.
I have made it twice so far. Since it is only Ed and myself, one pot becomes a few meals for us as it freezes well.
Hearty Italian Sausage and Lentil Soup Recipe
Italian Sausage and Lentil Soup
- 1 cup yellow onion diced
- 3/4 cup carrot diced
- 3/4 cup celery diced
- 3 cloves garlic minced
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 pound Sweet Italian Sausage
- 48 ounces low sodium chicken broth
- 1-1/2 tsp Italian seasoning
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 14.5 ounce can brown lentils rinsed and drained
- In a large pot, add onions, carrots, garlic, celery and olive oil. Saute until the onions are transparent.
- Add sausage, break apart into small pieces using wooden spoon and cook until brown. If there is a lot of fat in the sausage, drain the excess from pan.
- Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover pot with lid.
- Bring to a boil and then set to simmer for one hour.
- Stir a few times while simmering. If soup needs more liquid, add additional chicken broth as needed.
Do you have a favorite soup recipe that you like to make and let simmer on the stove all day to create the perfect comfy cozy factor in your home?
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I kind of thought soup season was over, but we had a surprise snowfall today. Most of the snow has melted but it is still cold and windy outside. I have started cooking with fresh sausage meat lately, something I’ve never done in the past, but I have a good butcher now. The fresh sausage sure adds to the flavor! Perfect soup for tonight! Great recipe – thanks!
Looks delish, I love soups in cold weather. I printed the recipe for Dave. LOL
Hi Jaye – Are you back home now? From your pics on Facebook it looked like you had a good time. I love this soup. It is my favorite. I made it just last week when the weather turned cold after being un-seasonally warm for weeks. Enjoy XO
Oh my goodness!! My homemade vegetable beef soup used to be my favorite but I believe this sausage and lentil soup has replaced it. Fantastic. The only change I made…I prefer my soup a bit “thicker” so I cooked some elbow macaroni on the side and added just a bit to mine. With a piece of burned garlic bread…mmmmm good. This wasn’t on my low carb diet but well worth the extra carbs.
I bought the ingredients of the beef stew, but I don’t know…I’m not sure the soup can be beat.
PS: Do you ever just stand over the kitchen sink with a sandwich on a paper napkin and eat? Please say yes! LOL Your presentations are always so beautiful. -:)
I’m not a cooking type person, but I believe I will have to give this recipe a try. Thanks, Diane!
I had written earlier that I also enjoy this soup. Just got off my duff and cooked for myself and I’ve enjoyed each and every bite of this rich, wonderful soup for almost a week. (I’m getting really full!)
But this recipe i SO worth the short time it take to make it.
YUM! This recipe would be perfect for the cooler weather coming up <3
I’m assuming the can of lentils gets drained??
Yes and drained. I will add this to the recipe. :-)
It never occurred to me to use canned, nor did I even read the word “canned!”
I just put in a (rinsed) bag of dry lentils — any color, but I like red — and make certain there are at least 4 cups of chicken broth in there. And more if I feel like I want soupier-soup.
Ready to make this soup this week but have one question. Never having used canned lentils (could only find black), do you drain them before adding to the soup? SO looking forward to it and have drooled over the photos the last couple of weeks, waiting for it to cool down!
Hi Barbara – Canned lentils are hard to find, but you could use dried and cook them first. I buy the canned Eden brand at my local health food store. When using canned I drain and rinse them before using. Enjoy the soup!
This looks amazing! Just pinned. We’re stuck in for a Nor’Easter and have a feeling this recipe will come in handy this winter :)
I also experienced this soup at Carabba’s. Oh, my was it life-changing.
I wouldn’t eat a bean if you stepped on my hair, put a funnel down my throat, dropped one in, and taped my mouth shut.
That said, sitting next to someone having that soup, the aroma was amazing. I had to have some.
I didn’t realize it was lentil soup until I’d eaten my own bowl. I was horrified and fascinated.
I also searched online for the recipe and have settled probably on the same one you posted. I’ve made it a myriad of times — soup also being my favorite food. I even eat it out of the pot cold. I’ve made it with many different colored lentils just to see what would happen. My only modification upon occasion is to dice a zucchini into it for body.
A beef step person by birth, I’ve grown into gumbos and other rich soups. Now I’m eating a bean. A delicious soup of beans. My mother would roll in her grave in surprise.
Yes, I endorse this soup! And the fascinating lentil.
That’s beef STEW person!
such a warming and wonderful recipe! Thank you for sharing
Made the soup! This is a winner. Thanks.
Hi Sue – I think I am going to make it again tonight. :-) It is our new fave! Happy to hear that you enjoyed it. :-)
Tis the season-soup season that is. I have made this recipe: https://www.theendlessmeal.com/creamy-coconut-lentil-curry/ to RAVE reviews. It is fast, easy, vegetarian and delicious! I have made it with French lentils and the larger, more common lentil. The French lentils definitely make this “The Bomb!” Also, the recipe calls for 1-2 teaspoons of cayenne pepper. Maybe I’m a wimp, but I’ve always used less than a teaspoon (I prefer to be able to taste the different flavors, rather than dealing w/upfront heat).
Hi Mick – Thanks for sharing the recipe. I will try it since I could eat soup for dinner every night.
Looks delicious Diane! Thanks for sharing and being a part of the blog hop.
I love soup of all kinds. I wish it would cool down here in Texas to make more. I have been known to just turn the AC down and make soup in the middle of the summer.
Thanks for the great recipe
This looks like a perfect fall soup recipe…hearty and SO delicious!!
I am making this as soon as this crazy tropical weather passes through!
Hi Kathryn – I am sooooo looking forward to Friday when the weather changes. 70’s in the day and 50’s at night! :-) You will love the soup…so good and easy to make. Hope all is going well for you. XO
omg it looks so delicious !
Autumn is the perfect season for lentils and I will certainly add this recipe to the list. Thank you for adding the calorie count.
This is very similar to my recipe that I have made for 52 years. My Italian in-laws couldn’t believe how tastie it was compared to what they created. I never had eaten lentil soup or exposed to it until I married my Italian husband. His family owned an Italian restaurant for many years. Shock was that an Irish descent woman could cook their heritage food & it tasted better than what they created.
Give me a bowl of soup and I’m a happy camper! Once again thanks for sharing.
Same here Gail – I can live on soup.