There is just something so inviting about a piping hot bowl of this Lentil and Italian Sausage Soup. In my opinion, lentils are so underrated and underused in recipes. This easy soup recipe is loaded with aromatic veggies and alliums - carrots, celery, leek, onion, garlic, and spinach, making for a hearty, nutrient packed soup. The cream and parmesan cheese as a silky richness to the broth, while the dijon mustard and red wine vinegar add the perfect amount of acidity, taking the flavor to the next level. This is sure to become your fall and winter comfort food favorite.
Ingredients in Sausage and Lentil Soup
How to make Lentil and Sausage Soup
Many years ago I worked at an Italian restaurant that had lentil and Italian sausage soup on the menu. It was not something I would normally be drawn to on a menu and if it wasn't for the fact that we had to sample the entire menu, I may have never tried it. One taste and I began my love affair with this amazingly comforting winter soup. I set out to recreate that very soup and the memories tied to it. I am proud to announce that it was a huge success. If you are skeptical, give it one taste and you will become a believer.
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Lentil and Sausage Soup
- Total Time: 6 hours 15 minutes
- Yield: 16 Servings
Description
There is just something so inviting about a piping hot bowl of this Lentil and Italian Sausage Soup. In my opinion, lentils are so underrated and underused in recipes. This easy soup recipe is loaded with aromatic veggies and alliums - carrots, celery, leek, onion, garlic, and spinach, making for a hearty, nutrient packed soup. The cream and parmesan cheese as a silky richness to the broth, while the dijon mustard and red wine vinegar add the perfect amount of acidity, taking the flavor to the next level. This is sure to become your fall and winter comfort food favorite.
Ingredients
- 1 ½ pounds Italian sausage
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cups chicken stock
- 1 ½ cups lentils
- 1 cup spinach, packed
- ½ cup carrots, diced
- ½ cup onion, diced
- 4 cloves garlic, minced
- 1 small leek, cleaned and trimmed
- 1 rib celery, diced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- sea salt and black pepper, to taste
Instructions
- Heat slow cooker on low setting.Thoroughly rinse lentils, and add to slow cooker with chicken stock.
- In a large skillet over medium-high heat, brown sausage in olive oil and butter.
- Using a slotted spoon, remove sausage from pan, reserving drippings. Add the cooked sausage to the slow cooker.
- Add spinach, carrots, onions, garlic, leek, celery and a little salt and black pepper to the pan. Sauté vegetables over medium heat until tender. About 10 minutes.
- Add sauteed vegetables to the slow cooker and mix in.
- Stir in heavy cream, Parmesan cheese, Dijon mustard, and red wine vinegar. Cover and allow to cook on low 6-8 hours.
Notes
net carbs per serving: 11.9g
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: Italian
AT says
I just tweaked this to make it in the Instant Pot and it turned out so amazing! Yum!
Emily Foust says
So delicious! Will definitely make again!
Tara says
this recipe has become one of my favorite winter recipes. simple to follow and packed full of flavor!
Amanda Kent says
I’m curious how I could switch this to an insta pot meal? I had intended on making it for dinner tonight but somehow didn’t see that it was a slow cooker recipe .. out of time to cook this for 6 hours at this point
AT says
I just did it and it turned out great. I sauteed the sausage, onions, carrots and celery first, then added the garlic, then the lentils and broth. Cooked on high pressure for 8 minutes, allowed to natural release for a bit before I manual released, then added the spinach, cream and parmesan. So good!
Leah Hughes says
This soup is delicious and easy! I go back to it all the time, yum!!
Dulce says
I've made this twice. Both times it was delicious. Iit made enough to share with 3 friends and they all loved it.. I did have to add more chicken stock because mine was too dry.
Michelle Matthews says
I can't stop making this soup. It's sooooo good. Even if you think you don't like lentils (ahem, my husband), you will fall in love with this easy to make, amazing soup!
Christine Castaneda says
Made this last night and it was delicious. Hearty and full of flavor. One cup was satisfying and you can definitely fit this into your macros.
Thank you Kyndra for the amazing recipes..