This savory and deliciously filling one-pot Sausage And Lentil Soup recipe only takes about an hour to make—excellent as a main or starter.
There’s an American-Italian restaurant not too far from my house that’s known for thin-crust pizza and delicious pastas. But regular patrons like myself know about the real gem on the menu—the soup of the day. While Balistreri’s on Bluemound always has a pot of creamy tomato bisque simmering, their daily soup is always a surprise.
One of my favorites is their sausage and lentil soup. So much so that every time I ask about the soup du jour, I’m always hoping the waiter says, “Why yes, hon, we do have the sausage and lentil today!” Alas, it’s been a good two years, and there’s no sign of its return. That’s when I decided to start making my own version at home. I can’t claim it tastes exactly like Balistreri’s, but it fills the void—or should I say bowl?
Don’t let the long ingredient list freak you out, though. This soup is a cinch. It’s basically a one-pot recipe, perfect for chill weekends with the game humming in the background. Give it about an hour, and you’ve got a hearty pot of sausage and lentil soup. It makes for a great starter, though most of the time I end up serving it as my main with a generous chunk of bread for dipping.
I’ve made straight-up Italian lenticchie e salsiccia, which calls for simpler seasonings, bay leaf, and thyme. Also, it’s more of a thick stew than a soup. Personally, I prefer something more soupy, and this recipe lands squarely in that Italian-American flavor zone.
For this soup, you’ve got savory sausage, carrots and onions, garlic, tomato paste, a little dry white wine and, of course, hearty lentils. For seasoning, I go with a general Italian mix, but you could also use a basic blend of oregano and basil. Either way, no one is going to accuse your soup of tasting bland.
Ultimately, I just love how sausage and lentil soup tastes rich without leaving me feeling heavy afterwards. And bonus—this soup tastes even better the next day, so look forward to some leftovers!
Some lentil basics
There are loads of different lentils out there, but for this recipe, I like to use brown or green. They hold their shape well, even after a long simmer. That said, steer clear of red lentils—they’re great in other recipes but not for this soup! Once, I was out of my go-to brown lentils and used red instead. It left my soup looking like it was puréed.
Another tip—the simmering time here is more of a guide than a mandatory countdown. If you’ve ever cooked with lentils, each batch can vary depending on age and dryness. So if you need to simmer longer than 35 minutes, that’s okay! Keep going until they’re tender, and feel free to add more broth. The longer this soup simmers, the more likely it is to thicken.
How do I store leftovers?
After the soup cools, refrigerate it in an airtight container for up to 5 days. It will thicken in the fridge, so plan on adding a generous splash of broth when you reheat. Reheat over medium-low heat, stirring occasionally. A microwave works as well, so long as you do it in short bursts and give the soup a good stir in between. This soup actually freezes really well. Seal it in a freezer-safe bag or container for up to 3 months. Thaw overnight in your fridge, then reheat.
Serving suggestions
Sausage and lentil soup simply must be served with Italian Bread, anything from Ciabatta to a Pull-Apart Garlic Bread. If you’re serving this soup as a starter, pair it with Caesar Salad and a lighter main like Tomato-Basil Pasta or Margherita Pizza.
Ingredients
- 1 1/2 tablespoons olive oil
- 16 ounces Italian sausage casings removed and cut into rounds
- 1 large onion diced
- 2 celery ribs diced
- 3 carrots peeled and diced
- 4 garlic cloves minced
- 1/4 cup tomato paste
- 3 tablespoons dry white wine
- 6 cups low-sodium chicken broth
- 2 cans diced tomatoes with juice (14 1/2 ounces each)
- 1 1/2 cups brown or green lentils rinsed
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned on all sides. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- Pour in the white wine and use a wooden spoon to scrape up the browned bits from the pot.
- Return the browned sausage to the pot. Add the chicken broth, diced tomatoes (with juice), lentils, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender. If needed, add more broth during or after cooking.
- Taste the soup and adjust the seasoning if needed.
- Ladle the hot soup into bowls, garnish with parsley, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment