I still remember vividly how this dish became a tradition for us. My husband, a big fan of anything involving Italian sausage, had a second helping even the first time I made it — that was my cue that this recipe was a keeper. Over the years, it’s become my go-to for cozy Saturday evenings when time is a luxury, but a full, satisfying meal is a necessity.
Crafting this soup is more of an experience than a chore. It starts with browning the Italian sausage, which makes the kitchen smell simply irresistible. Then comes the medley of veggies that add vibrant colors and enticing flavors to the mix. As the soup simmers, the anticipation builds, and by the time dinner’s ready, hurried footsteps can be heard racing to the dining room. Trust me, you’ll treasure the moments of silence broken only by the clinking of spoons in bowls as everyone digs into this aromatic delight.
So if you’re hunting for a dish that warms not just the body but the soul, this Sausage and Lentil Soup does just that. It’s like an edible hug in a bowl. Gather your ingredients, follow along with my tried-and-true instructions, and let’s make dinner-time memories together.
How to Make Sausage and Lentil Soup
Click here to get printable version
Ingredients:
- 1 pound Ground Mild Italian Sausage
- 1 large Zucchini, diced
- 1 cup White Onion, diced
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 2 tsp Fresh Garlic, minced
- 1/4 cup Tomato Paste
- 1 pound Brown Lentils
- 6 Cups Beef or Vegetable Stock
- 2 Bay Leaves, dried
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Basil
- 2 tsp Avocado Oil
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper
Directions:
- Heat the avocado oil in a medium stockpot over medium-high heat. Add the Italian sausage and cook until browned, ensuring you break it up into small pieces.
- Add the onion, carrots, celery, zucchini, and garlic to the pot. Stir in the tomato paste, oregano, thyme, basil, salt, and pepper. Sauté until the vegetables become tender and the sausage is cooked through.
- Stir in the stock, lentils, and bay leaves. Mix well to blend all ingredients.
- Bring the mixture to a rolling boil before reducing the heat to allow it to simmer gently. Let the soup simmer for about 20-25 minutes, or until the lentils reach your desired tenderness.
- Once done, remove the bay leaves. Serve the soup hot and, if desired, finish with a sprinkle of Parmesan cheese for added flavor.
Flexible Ingredient Options for Every Cook
If you’re out of Italian sausage, feel free to swap in turkey or chicken sausage for a lighter version. Vegetarians can replace the sausage with extra zucchini or mushroom for a chunky texture. Use any variety of lentils on hand, but be mindful of cooking time adjustments. Consider using olive oil instead of avocado oil for a traditional taste.
Best Ways to Store Sausage and Lentil Soup Leftovers
To store leftovers, allow the soup to cool completely. Then, ladle it into airtight containers and refrigerate for up to five days. For longer storage, freeze portions in sealable plastic bags, laying them flat in the freezer. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or microwave until hot.
Perfect Pairings for Sausage and Lentil Soup
To elevate this dish, serve it with crusty bread or garlic bread, perfect for dipping. A side salad with a light vinaigrette offers a refreshing balance. Pair the meal with a glass of robust red wine, such as Chianti or Cabernet Sauvignon, to complement the hearty flavors of the soup.
Pro Tips for the Perfect Sausage and Lentil Soup
Brown the sausage thoroughly to deepen the flavors. When sautéing vegetables, ensure they have a slight bite for texture contrast. Explore spices like smoked paprika for added depth. If you find the soup thickening too much, simply add more stock to reach your desired consistency.
Adding a Seasonal Spin to Sausage and Lentil Soup
For a winter twist, incorporate root vegetables like parsnips or turnips. In spring, toss in fresh peas or asparagus tips. Summer brings an option for sweet corn or bell peppers. Swap zucchini for butternut squash or pumpkin in the fall for a cozy touch.
FAQs:
Can I make this soup in a slow cooker?
Absolutely! To use a slow cooker, brown the sausage first in a skillet, then transfer everything except the zucchini to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the zucchini during the last hour of cooking to keep it from getting too mushy.
What can I use if I don’t have tomato paste?
If you’re out of tomato paste, you can substitute with canned crushed tomatoes. Use about 1/2 cup of crushed tomatoes and reduce the stock slightly to maintain the soup’s thickness. This will add a slightly different but delicious flavor profile to the soup.
Is it possible to make this soup vegan?
Yes, you can make a vegan version. Substitute the sausage with plant-based sausage crumbles or increase the quantity of vegetables and lentils. Use vegetable stock instead of beef stock for a fully vegan soup that is equally tasty.
How do I thicken or thin the soup if needed?
If your soup is too thick, mix in an additional cup of stock or water to thin it out. For thickening, you can mash a portion of the lentils with the back of a spoon or blend a small amount of the soup and stir it back in.
Can this soup be made in advance?
This soup is perfect for making ahead of time. Prepare a day in advance and store in the refrigerator. The flavors will continue to meld, resulting in an even more delicious bowl the next day. Simply reheat on the stovetop before serving.
What is the best way to reheat the soup?
Reheat leftover soup gently on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure it heats evenly. If using a microwave, heat in bursts, stirring between each to evenly distribute heat throughout the soup.
Sausage and Lentil Soup
Equipment
- medium stockpot
Ingredients
Soup Ingredients:
- 1 pound Ground Mild Italian Sausage
- 1 large Zucchini diced
- 1 cup White Onion diced
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 2 tsp Fresh Garlic minced
- 1/4 cup Tomato Paste
- 1 pound Brown Lentils
- 6 cups Beef or Vegetable Stock
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Basil
- 2 tsp Avocado Oil
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper
Instructions
- In a medium stockpot, heat 2 teaspoons of avocado oil over medium-high warmth. Add the ground Italian sausage and cook until it's browned.
- Toss in the diced onion, carrots, celery, zucchini, minced garlic, and tomato paste alongside the herbs like oregano, thyme, and basil. Season with salt and pepper. Sauté until the veggies soften and the sausage is cooked thoroughly.
- Pour in the beef or vegetable stock along with the lentils and bay leaves. Give it a good stir to combine everything nicely.
- Cover the pot and bring the soup to a boil. Let it bubble for about 5 minutes, then reduce the heat to let it simmer for 20-25 minutes or until the lentils are tender.
- Serve hot, garnished with optional Parmesan cheese, and enjoy the warmth of this delicious soup with some crusty bread on the side!
