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 1x
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 (Click HERE to get FREE steak, chicken, or ground beef for a year)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cups chicken stock
- 1 ½ cups lentils
- 1 cup spinach, packed (Click HERE to get up to 40% off produce)
- 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
Nutrition
- Serving Size: 1 Cup
- Calories: 330
- Fat: 24.4g
- Carbohydrates: 14.3g
- Fiber: 2.4g
- Protein: 13.3g
Sarah Eicher says
I made this today and oh my! It is so delicious. The Italian sausage brought just the right amount of spice. I have heard my husband comment on how good the sausage "chili" was at least a half dozen times tonight. Great recipe!!!
Felicia Apuzzo says
Hi
Is that 4.9 carbs a cup or 49 carbs?
I thought lentils were high in carb i stopped making them when I started low carb
thanks
Peace Love and Low Carb says
It is 4.9 net carbs per cup.
Keri says
As with everything on a low carb diet, you need to check your labels. I.E. rainbow lentils are more than double the carbs of regular lentils. Some heavy cream contains 0 carbs while others contain 1 gram per tablespoon.
I used lentils I had in my pantry making my soup 12 grams per serving. I'll have to watch my carbs closely for the day, but it's totally doable to have an amazing dinner.
Nickie says
I made this over Halloween weekend so my kiddos would have something to eat that was warm and easy. They LOVED this soup/stew as did my hubby and I. I did not use quite the amount of chicken broth it called for (bc I didn't have enough) and added about 1/2 cup of red wine as well, so it was more like a stew. A very delicious stew! Thanks for sharing!
Haley says
This was delicious. I made this on the stove, doubled the veggies, and had a wonderful meal :). Thanks for posting.
Vasthy Mompoint says
Its cooking now!! Ill post a review when it's done!
Anonymous says
Making it tonight - just had a taste after 4 hrs in the crockpot ... DELISH. I used red split lentils cause the store was out of the other. Still just as good. Thanks for the awesome recipe.
Anonymous says
Sounds delicious! I'm putting italian sausage on the shopping list so I can try it.
Saundra says
Thanks for the fabulous recipe! I made it today, and it was perfect for such a cold, rainy day. I can see this becoming a comfort food in my home. Delicious!
Jennifer says
This soup sounds really wonderful, Kyndra.
Rettakat says
Oooh! Before I went low carb, I used to make a yummy lentil soup that used hamburger. But I quit making it, thinking lentils were not low carb. But yours is very reasonable! And I love your ingredients. Definitely gonna try this one. Thank you for sharing. 🙂