Lentil Soup With Italian Sausage

Prep Time
Cook Time
1h 15m
Ready In

"Wholesome winter soup. Recipe source: Bon Appetit (January 2010)"

Original recipe yields 8 servings


  • Serving Size: 1 (310.5 g)
  • Calories 464.5
  • Total Fat - 20.7 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 32.9 mg
  • Sodium - 916.5 mg
  • Total Carbohydrate - 46.8 g
  • Dietary Fiber - 20.5 g
  • Sugars - 5.3 g
  • Protein - 23.4 g
  • Calcium - 93.6 mg
  • Iron - 5.8 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.7 mg

Step 1

In a large pot over medium high heat add the oil and then cook the sausage until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.

Step 2

Stir in vegetables (onion - celery) and Italian seasoning, cooking until vegetables are soft (8-10 minutes).

Step 3

Stir in lentils and broth and bring to a boil, reduce heat to a simmer and cook until lentils are tender (20-30 minutes).

Step 4

Stir in sausage and cook another 10-15 minutes or until vegetables are tender.

Step 5

Season to taste with salt and pepper and stir in the spinach, cooking until spinach is wilted (3-5 minutes).

Tips & Variations

No special items needed.


Daily Inspiration

Excellent lentil soup. I made a couple of changes (just our preference) -- I removed the sausage from the casings and browned it and I didn't have the parsnips. I added all of the other ingredients and it was so delicious and a great comfort meal last night.

(12 Jan 2021)


What a hearty, comfy soup! I almost wished that we didn't have such sunny weather today, as it is a perfect cold-weather soup. But, no fear, it was very well enjoyed, sun or not! The veggies with the addition of the sausage made for a well-rounded flavor. I formed the sausage into meatball shapes (removed the casing) and because the sausage didn't contain fennel, which I love in my Italian sausage, I added a bit of fennel to the soup. To our bowls, some of us added shredded parmesan which was yum! Thank you, ellie for sharing. Made it for Billboard Tag.

review by:
(15 May 2020)


I used hot Italian sausage because I like a little heat. I didn't have parsnips so doubled the carrots. Turned out delicious and filling on a rainy night. Thanks for sharing!

review by:
(29 Jan 2018)


Very good soup! I used hot Italian sausage to give it more pizazz and it did that! Crusty bread went so good with it heated in the oven and slathered with butter.

review by:
(19 Jan 2016)

dienia b

great soup

review by:
(30 Dec 2015)


So easy to make, and it made a great lunch. I subbed the parsnips for turnip and it really added great flavor to the soup. Thank you for sharing your recipe Ellie! Linda

(14 Jan 2015)