Lentil Soup with Spicy Italian Sausage
Lentil Soup with Zesty Italian Sausage is a hearty and flavorful dish perfect for cozy nights or meal prepping for the week. The combination of savory Italian sausage, tender lentils, and vegetables like carrots, celery, and Yukon potatoes makes for a satisfying and nourishing soup.
The addition of thyme, bay leaf, and fresh parsley adds a depth of flavor, while the pasta provides a comforting finish.
Whether served as a standalone meal or paired with crusty bread, this soup is sure to warm you up from the inside out.
Why You’ll Love This Recipe:
People will love this Lentil Soup with Zesty Italian Sausage because it’s a deliciously hearty and satisfying meal packed with bold flavors.
The combination of spicy Italian sausage, tender lentils, and fresh vegetables creates a perfect balance of savory, earthy, and slightly sweet notes.
The addition of fresh thyme and bay leaves brings aromatic depth, while the pasta makes the soup extra comforting.
It’s also a one-pot dish that’s easy to make, ideal for family dinners or meal prepping, and it’s both filling and nourishing—perfect for any time you want a hearty, flavorful bowl of comfort.
Key Ingredients:
This Lentil Soup with Zesty Italian Sausage is made with a rich base of chicken broth, French green lentils, and hearty hot Italian pork sausage.
It also features fresh vegetables like carrots, celery, onions, and Yukon potatoes.
For added flavor, the soup includes thyme, a bay leaf, and a sprinkle of fresh parsley.
Tubeti pasta adds a satisfying bite, while a drizzle of extra virgin olive oil brings richness to the dish.
This combination of ingredients creates a perfectly balanced, flavorful, and filling soup.
Lentil Soup with Zesty Italian Sausage
Ingredients:
10 cups chicken stock
1.5 cups French green lentils or your favorite lentils
1 lb spicy Italian pork sausage, casings removed
3 carrots, peeled and diced
4 celery stalks, diced
1 small yellow onion, diced
5 golden Yukon potatoes, cubed
4 sprigs thyme
1 bay leaf
Fresh parsley, chopped, for garnish
1 cup tubetti pasta
Extra virgin olive oil
Salt to taste
Instructions:
In a large soup pot, heat a splash of olive oil over medium-high heat. Once hot, add the sausage. Stir frequently, breaking the sausage into smaller crumbles as it browns.
Stir in the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally to avoid sticking or burning.
Pour in the chicken stock and let the mixture simmer for another 5 minutes. Add the lentils and cubed potatoes, seasoning with a pinch of salt. Stir to combine.
Bundle the thyme sprigs and bay leaf in a mesh infuser or wrap in cheesecloth, then place it in the soup. This step boosts flavor while keeping herbs contained. Simmer the soup over medium heat for about 30 minutes, stirring occasionally.
Cook the pasta separately in a pot of salted boiling water according to the package directions. Drain and set aside.
When the soup is ready, ladle it into bowls. Add your desired amount of pasta to each serving and top with fresh parsley. Serve warm with crusty bread or a drizzle of olive oil.
Notes:
Sausage Options: If you prefer a milder flavor, you can swap the hot Italian sausage for sweet Italian sausage. For a leaner option, ground turkey sausage is also a great substitute.
Lentil Varieties: French green lentils hold their shape well in soups and stews, but you can also use brown lentils or red lentils if that’s what you have on hand. Just note that red lentils tend to break down more and become softer.
Herb Infuser: Using a mesh cooking infuser for the thyme and bay leaf helps infuse the soup with flavor while keeping the herbs contained. If you don’t have an infuser, you can tie the herbs in cheesecloth or simply remove them after cooking.
Pasta Addition: Cook the tubeti (or your preferred pasta) separately to avoid the pasta absorbing too much liquid from the soup, keeping it from getting too soggy. Add the pasta to the individual bowls right before serving.
Make-Ahead Tip: This soup gets even better the next day as the flavors continue to meld together. You can easily store leftovers in the refrigerator for 3-4 days, or freeze portions for later.
Adjusting the Spice: If you like a spicier kick, you can add red pepper flakes or a chopped fresh chili to the sausage while cooking.
Nutrition Information:
Calories: 380 | Protein: 23g | Carbohydrates: 36g | Fiber: 11g | Sugar: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 1100mg | Potassium: 850mg
Frequently Asked Questions:
Can I use a different type of sausage?
Yes! You can use any type of sausage you prefer, such as mild Italian sausage, chicken sausage, or even a vegetarian sausage substitute.
The flavor will change depending on your choice, but the soup will still be delicious.
Can I make this recipe ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. In fact, the flavors will deepen and improve as it sits.
You can also freeze the soup for up to 3 months—just be sure to store it in an airtight container.
Can I use a different type of lentils?
Yes, you can use any type of lentils, though French green lentils hold their shape well during cooking.
If using red lentils, they may break down and create a creamier texture.
Adjust the cooking time based on the lentil variety.
Can I add other vegetables to this soup?
Yes, feel free to customize the soup with other vegetables like spinach, zucchini, or tomatoes.
Just be sure to adjust the cooking time based on the added vegetables to ensure everything cooks properly.
Can I make this soup vegetarian?
Yes! To make this soup vegetarian, you can replace the sausage with plant-based sausage, extra vegetables, or even tofu for protein.
You could also substitute vegetable broth for chicken broth to keep it entirely plant-based.
Do I need to soak the lentils before cooking?
No, you do not need to soak lentils before cooking.
They cook quickly, and adding them directly to the soup works perfectly fine.
Just be sure to rinse them well to remove any debris before adding them to the pot.
Can I use a slow cooker to make this soup?
Yes, you can make this soup in a slow cooker. Brown the sausage and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker with the broth, lentils, and seasonings.
Cook on low for 6-8 hours or on high for 3-4 hours, adding the pasta during the last 30 minutes of cooking.
How can I make the soup spicier?
If you want to add more heat, you can use a spicier sausage, such as a hotter Italian sausage, or add a pinch of red pepper flakes or cayenne pepper to the soup.
You can also include a chopped jalapeño or other hot pepper during the sautéing stage.
What can I use instead of tubetti pasta?
If you can’t find tubetti, you can substitute with other small pasta shapes, such as elbow macaroni, ditalini, or orzo.
Just keep in mind that different pasta shapes may have slightly different cooking times.
Can I make this soup ahead and store it?
Yes, this soup stores very well.
You can make it ahead and refrigerate it for up to 3-4 days.
The flavors will actually develop more over time.
You can also freeze it for up to 3 months.
When reheating, you might want to add a little extra broth or water since the lentils absorb liquid as they sit.