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Quick and Easy Sausage Lentil Soup Recipe for Cozy Weeknight Dinners

Quick and Easy Sausage Lentil Soup

A hearty one-pot dinner made with browned Italian sausage, tender green or brown lentils, vegetables, diced tomatoes, and chicken broth. It makes 6 servings and comes together in about an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bulk Italian sausage, mild or hot
  • 1 medium Yellow onion, diced
  • 2 medium Carrots, sliced
  • 2 ribs Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
  • 1 cup Dried green or brown lentils, rinsed and picked over
  • 1 14-15 ounce can Diced tomatoes with their juices
  • 6 cups Chicken broth or stock
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Salt, plus more to taste
Optional Ingredients
  • 1 tablespoon Olive oil, only if the sausage is very lean
  • 2 cups Baby spinach or chopped kale

Method
 

Step-by-Step
  1. Rinse the lentils under cool water and pick through them carefully to remove any small stones or debris. No soaking is needed.
  2. Heat a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned and cooked through; drain excess fat if necessary.
  3. Add the onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the garlic and Italian seasoning. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
  5. Stir in the rinsed lentils, diced tomatoes with their juices, chicken broth, salt, and black pepper. Bring the soup to a boil.
  6. Reduce the heat, partially cover the pot, and simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Cooking time can vary slightly depending on the age and type of lentils.
  7. If using spinach or kale, stir it in during the final 2 to 3 minutes of cooking. Taste and adjust the salt and pepper before serving.

Notes

Use green or brown lentils for distinct tender pieces; red lentils break down quickly and make a thicker, less chunky soup. Serve with crusty bread, garlic toast, or a simple green salad. A small splash of red-wine vinegar or lemon juice brightens each bowl. Refrigerate leftovers promptly and reheat gently.