Warm and comforting, this lentil soup is made with lots of veggies and sausage. Throw all the ingredients in a crock pot and you’ll have a healthy and hearty dinner when you get home from work.
Looking for more delicious soups? Try these healthy recipes for Whole30 zuppa Toscana soup, instant pot chicken noodle soup, or healthy slow cooker chicken tortilla soup next time!
About This Recipe
I love this soup for many reasons. First off, it has so much flavor and is so healthy! Lentils are a great source of protein, fiber, iron, and potassium. Love lentil soup? Vegan lemon lentil soup and carrot and lentil soup are both nutrient-dense, delicious recipes to try next.
The complete recipe takes just 20 minutes to pull together. Just brown the sausage in a pan on the stovetop and dump everything into the crockpot. It cooks all day, allowing all of the flavors to be incorporated.
Bonus: This soup tastes even better the next day and you can easily freeze some of it and warm it up later!
It’s a hearty soup the whole family will love. It has a flavorful broth and seasonings, a thick tomato base, fresh garlic, and lots of veggies. It reminds me a lot of this Italian ground turkey vegetable soup and my Italian meatball soup.
Cooking with Lentils
- If you’ve never cooked with lentils before, a lentil is the dried seed of a legume plant and is grown in a pod. They’re very popular in Indian dishes and go well in soups, stews, and salads.
- There are a few different varieties of lentils that taste different from one another and cook differently.
- Brown lentils are going to be the best suited for this soup. They still have their seed coat and are not split, so they hold their shape well with a long cook time.
- Red, yellow, and orange lentils break down more easily with long cooking. They’re also slightly sweeter in flavor.
- Lentils do not require soaking, but it is a good idea to rinse lentils before cooking with them. Sift through them to discard any small stones or debris before cooking.
- While canned lentils are available at the grocery store, they contain a lot of extra sodium and it’s just as easy to store and cook dried lentils.
How to Make Sausage Lentil Soup
Here are the basic steps, with images, for this sausage lentil soup recipe. Skip down to the complete printable recipe card below for the full printable recipe.
Cook the Sausage and Onion Mixture
Heat the olive oil in a medium skillet over medium-high heat. Cook onion and celery 3-4 minutes. Add the garlic and cook for another minute. Brown the sausage with the onion mixture.
Add Everything to the Slow Cooker
Transfer the sausage mixture to the slow cooker with the lentils. Add the remaining ingredients, except the spinach, and stir to combine. Cook on low for 7-8 hours or on high for 4-5 minutes, until the lentils are tender, but not mushy.
Wilt the Spinach Before Serving
Turn the slow cooker to high, stir in the chopped spinach, and cook for 10-15 minutes, until soft and wilted. Serve with grated parmesan cheese, parsley, and bread.
Recipe Variations
- Substitute the sausage. If you like spicy sausage, try a hot Italian sausage. You could also substitute with chicken sausage or turkey sausage for a lighter option.
- Lentils. You could also use French lentils (they’re a bit smaller and hold their shape well). I don’t recommend red lentils because they’re more delicate and break down too easily.
- Switch up the veggies. Make this soup just the way you like it. Switch out the spinach for kale, or add diced carrots or zucchini.
- Add a parmesan rind. Adding a leftover parmesan rind will thicken the soup and add even more flavor.
Cooking Method Variations
Instant Pot: Follow the same instructions to saute the onion and brown the sausage. Cook on high pressure for 30 minutes with a quick release.
Stove top: Follow the same instructions to saute the onion and brown the sausage in a large stock pot. Add all of the ingredients and bring to a boil over high heat. Turn the heat down to low and simmer until the lentils are cooked, 20-25 minutes.
Freezing and Storing Tips
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or over the stove.
If you make this Italian lentil sausage soup recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Slow Cooker Recipes
- Slow cooker sweet potato chili
- Slow cooker braised short rib pasta
- Healthy sloppy joes
- The best easy vegetable soup
- Slow cooker sweet potato beef stew
Slow Cooker Sausage Lentil Soup
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Ingredients
- 2 cups dry uncooked green or brown lentils (Note 1)
- 1 Tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 ribs celery diced
- 3 garlic cloves minced
- 1 lb mild or spicy Italian sausage
- 4-6 cups beef broth or chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can fire-roasted tomatoes
- 2 bay leaves
- 1 Tablespoon Italian seasoning
- 1 teaspoon kosher salt
- Black pepper and red pepper flakes to taste
- 4 cup fresh baby spinach roughly chopped
- Parmesan cheese, fresh parsley, or crusty bread for serving
Instructions
- Rinse the lentils well and place them in a large crock pot.2 cups dry uncooked green or brown lentils
- Heat the olive oil in a medium skillet over medium-high heat. Cook the onion and celery until soft, 3-4 minutes. Add the garlic and cook for another minute, until fragrant. Brown the sausage with the onion mixture, breaking it up into pieces, until no pink remains.1 Tablespoon olive oil, 2 ribs celery, 1 small yellow onion, 3 garlic cloves, 1 lb mild or spicy Italian sausage
- Transfer the sausage mixture to the slow cooker with the lentils. Add 4 cups of broth with the remaining ingredients, except the spinach, and stir to combine. Cook on low for 7-8 hours or on high for 4-5 hours, until the lentils are tender, but not mushy.4-6 cups beef broth or chicken broth, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can fire-roasted tomatoes, 2 bay leaves, 1 Tablespoon Italian seasoning, 1 teaspoon kosher salt, Black pepper and red pepper flakes to taste
- Turn the slow cooker to high and stir in the chopped spinach. Add up to 2 more cups of broth to reach your desired thickness. Close the lid and and cook for 10-15 minutes, until the spinach is soft and wilted. Serve with grated parmesan cheese, parsley, and a slice of bread (I like sourdough).4 cup fresh baby spinach
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or over the stove.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I never leave reviews but I felt it was necessary on this recipe. My fiancé and I LOVE this soup. It is so easy to make and so flavorful. We’ve made it twice over the course of a month. Plus, in a world where grocery prices keep rising, this is a pretty cost effective recipe that is full of protein, fiber, and is nutrient dense. Amazing!!
Wow. Love this. Thank you so much for taking the time to share, Grace!