Lentil and Sausage Soup

by Emily Kemme
lentil and sausage soup

This easy to prepare lentil and sausage soup showcases a wonderful partnership in the world of soup basics. Lentils are quick-cooking and there is no need for soaking. The addition of chicken sausage and vegetables creates a hearty, healthy meal. It’s great for leftovers and can be frozen. Serve with warm cornbread or country bread.

Lentil and Sausage Soup Recipe


  • 1 lb chicken sausage links, sliced into 1/2″ rounds
  • 3 T olive oil
  • 1 large onion, diced into 1/4″ pieces
  • 1 stalk celery, ends trimmed, diced
  • 3 large carrots, peeled, diced
  • 3 large garlic cloves, minced
  • 7 cups low-salt chicken broth
  • 2 – 14.5 ounce cans diced, fired-roasted tomatoes
  • 2 cups dry brown lentils, rinsed and picked over
  • 1 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 6 sprigs fresh thyme, rinsed and dried
  • 1 cup fresh baby spinach leaves

To cook the recipe:

In large, heavy pot, cook sausage over medium heat until lightly browned. Remove from pot and reserve.

Add olive oil to pot and heat over medium. Sauté onion, celery, carrots, and garlic until golden and beginning to soften, about 3-4 minutes.

Pour in chicken broth and bring to boil, scraping bottom of pot to loosen browned bits. Return sausage to pot and add lentils. Add tomatoes to soup, stirring to combine ingredients. Add salt, red pepper flakes, basil, oregano, and thyme sprigs.

Simmer for 45 minutes to an hour, or until lentils have softened but aren’t mushy. Right before serving, stir in spinach leaves and let wilt.

Season with salt and pepper to taste.

Serves 8-10.

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