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
Erica says
This was absolutely fantastic! It will not be a deed to my rotation of tastiness! Highly recommend.
DB says
I made this. It was so delicious. A keeper.
Kelli says
Does anyone know if this can be canned? I would love to have some on hand. I can almost everything and this would be wonderful.
Lindsay says
Delicious soup! My 5 year old finished his entire bowl and said it was ‘so good’! Thanks for the recipe!
Kristi R. says
Made this with venison smoked sausage and it is amazing! This will go in our family cookbook for sure, thank you!
Rosa says
Made the soup tonight and smells delish! Left it in the crockpot for 8 hours, however it did not thicken like your image of it! How do you I thicken it? Thank you!
Stephanie says
Hi! First, I love this recipe and have been making it for years. Like others I usually double it and freeze some of it. Today I made it in the instant pot and it was ready to eat in about 45 minutes (prep and cook time). So amazing and thick that we skipped out on the heavy cream and just sprinkled w/ cheese before eating. I never paid attention to the serving size before, but with doubling this recipe I struggled to get 32 servings; rather I managed to get just about 16 1-cup servings. So what is your serving size based on? 1/2 cups servings? Thanks so much! 🙂
Cole Gifford says
Maybe a stupid question but I will ask anyways. Is there a difference in "heavy Cream" and "Heavy Whipping Cream" for this recipe? I want to try this, but I am new to the heavy cream recipes.
Peace Love and Low Carb says
There is not. They are the same.
Stephanie says
Hi! I have been making this soup for years and LOVE IT! I usually double it and freeze the second batch for another time -- btw, freezes fantastic. I just don't add the milk/cheese before freezing.
Nancy Wall says
So when you freeze and reheat it - do you add the whole cup of cream along with the Parmesan cheese?
Thanks,
Nancy W.
Jen says
This soup looks great! Have you ever tried freezing it? I live alone and can't eat a whole batch at once...thanks!