This sausage and lentil soup is on regular rotation in our kitchen when the weather gets chilly, and is always at the top of our list when we’re in the mood for a big bowl of cozy comfort food. It’s hearty and makes a perfect sick day recipe for those evenings when you’re feeling a little under the weather.
Loaded with a host of affordable ingredients like zesty Italian sausage, fire-roasted tomatoes, spinach and a sprinkling of goat cheese, the recipe is easy to scale if you’re feeding a crowd. Plus, with a can of tender cannellini beans and a full cup of brown lentils, you’ll also get a huge helping of plant-based protein and fiber, which will keep you feeling full and satisfied long after dinner is finished.
Ingredients for Sausage and Lentil Soup
- Bulk spicy pork sausage: Ground pork sausage is the main flavor source in this recipe. We like to use spicy Italian sausage, but if you prefer a more mild-tasting lentil and sausage soup, a classic Italian sausage or even sweet Italian sausage will provide plenty of punch.
- Dried brown lentils: Lentils are legumes (related to beans, peas and peanuts) that come in different sizes and colors, each with its own taste and texture. The brown lentils in this recipe offer a nutty taste and creamy texture.
- Cannellini beans: Buttery cannellini beans are popular in Italian and Mediterranean recipes. They’re larger in size than black or pinto beans, and have an ultra-soft and creamy texture when cooked.
- Chicken broth: For this sausage and lentil soup, you can either buy your favorite brand of chicken broth at the store or make your own homemade chicken broth.
- Water: Water adds some additional cooking liquid for the lentils to absorb with water.
- Fire-roasted diced tomatoes: While you can use plain canned diced tomatoes in this lentil and sausage soup, we recommend fire-roasted tomatoes. They have a more intense, robust tomato flavor and lend some smokiness to the soup.
- Spinach: Aside from bringing color to this sausage and lentil soup, spinach brings tons of vitamins and minerals into the mix. Spinach is rich in iron, vitamins C and E, potassium and magnesium.
- Goat cheese: We love the tangy taste of goat cheese in this lentil soup with sausage and spinach. It complements the spicy sausage, tomato flavors and spinach. If you don’t like goat cheese, a sprinkle of freshly grated Parmesan would also taste great.
Directions
Step 1: Brown the sausage
In a Dutch oven, cook and crumble the sausage over medium heat until it’s no longer pink, about five to seven minutes. Drain it to remove excess fat and water.
Editor’s Tip: Removing the excess fat from the sausage and lentil soup will ensure it’s not overly greasy or oily when it’s served.
Step 2: Cook the lentils and add the tomatoes
Stir in the lentils, cannellini beans, broth and water, then bring them to a boil. Reduce the heat and simmer the soup, covered, until the lentils are tender, about 30 minutes. Stir in the tomatoes and heat them through.
Editor’s Tip: Follow the recommended cooking time on the package directions for your lentils, as it can vary. Whole brown lentils generally take between 20 and 30 minutes to cook. If using split brown lentils, however, they can be ready in as little as 10 to 15 minutes.
Step 3: Add the spinach
Remove the soup from the heat, add the spinach, and stir until it has wilted. Ladle the soup into bowls and serve it with goat cheese sprinkled on top.
Recipe Variations
- Add more vegetables: You can load this lentil and sausage soup with other vegetables if desired. Saute onions, carrots and/or celery in a few tablespoons of olive oil before browning the sausage in Step 1. Bell peppers, mushrooms, green beans or zucchini make nice additions.
- Swap in different greens: Chopped kale and Swiss chard are other leafy green vegetables that make great swaps for the spinach.
- Add herbs and spices: For more flavor, you can add your favorite spices or herbs to the soup. Basil, thyme, rosemary, parsley, sage, garlic, Italian seasoning, paprika, onion powder or fennel seeds would all work well.
- Opt for a leaner protein: For a lighter sausage and lentil soup, swap the pork sausage for your favorite Italian-seasoned ground chicken or turkey sausage.
How to Store Sausage and Lentil Soup
To store sausage and lentil soup, allow it to cool and then transfer it to airtight food storage containers. Refrigerate it for three to four days.
Can you freeze sausage and lentil soup?
Yes, sausage and lentil soup freezes well. To freeze soup, transfer the cooled soup to freezer-safe food storage containers and keep it frozen for up to three months. Before reheating it, partially thaw it in the refrigerator overnight.
How do you reheat sausage and lentil soup?
To reheat refrigerated or partially thawed lentil and sausage soup, warm it on the stovetop over medium heat, stirring it occasionally until it’s heated through. You can also microwave individual portions in microwave-safe bowls until the soup is hot.
Sausage and Lentil Soup Tips
How can you make sausage and lentil soup brothier?
The lentils absorb a considerable amount of liquid during the cooking process, making this soup rich and thick. If you prefer a brothier soup, you may add 1 to 2 cups of additional chicken broth to the soup with the tomatoes in Step 2 of the recipe.
What can you serve with sausage and lentil soup?
Like these other contest-winning soup recipes, sausage and lentil soup can be served as a standalone meal or with an array of sides and pairings. Make it a cafe-style “you pick two” meal and serve this hearty soup with your favorite garden salad or with one of your favorite sandwich recipes. This lentil soup with sausage and spinach also begs to be served alongside a batch of freshly baked bread for dipping and dunking. Try our favorite Dutch oven bread recipe, a crusty French loaf, homemade Parker house rolls or some 60-minute copycat Olive Garden breadsticks.
