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
- 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
Nutrition
- Serving Size: 1 Cup
- Calories: 330
- Fat: 24.4g
- Carbohydrates: 14.3g
- Fiber: 2.4g
- Protein: 13.3g
Tawny says
This recipe is so incredible! So delicious and filling... Yeah for leftovers! 🙂. Thank you Kyndra; well done!
Tracey says
This is ridiculously delicious! I swear, I'm not eating anything but this for the rest of the week. It's so filling and rich that the one cup serving is more than enough. Thank you for a fantastic recipe that'll be in regular rotation around here.
Bob in Cincinnati says
Very good. I made this morning and modified the recipe a little. 2 lbs of spicy Italian sausage, added cabbage because I needed to use it in something, 2 cups of lentils, 64 0z of broth, Added more veggies than it called for.. Also added a bouillon cube. So plenty of leftovers. I try to eat low carb and this is a definite do over. .
Meredith says
My husband was begging me to make lentil soup. Lentil soup doesn't interest me because of carbs, so when this recipe popped up, it was a sign. The BEST soup I've ever had. I used spicy Italian sausage and made it in the pressure cooker (high for 12 minutes). Added half the cream for cooking and the parm cheese and other half of the cream after cooking. DELICIOUS!!!
Wanda says
Amazing!!! Made mine on stove top since I was home all day. My husband and I both loved it.
Carol Zichella says
This recipe is the perfect Fall and Winter meal that will definitely be in my regular rotation! Talk about warm and delicious! I have shared it with several friends who have all raved and added it to their regualrs as well!
Anonymous says
The soup is in the crockpot now and it smells amazing! Can’t wait for dinner
Liz says
Excellent recipe and easy to make.
Jamie says
Great soup. One of my favorites.
Brenda says
We made this soup and it was amazing, I took the left overs to work iand everyone wanted the recipe! Will definitely be making again!