Lentil Soup with Sausage

Lentil Soup with Sausage is one of those really feel-good soup recipes that almost everyone enjoys. It’s a hearty soup that is perfect for cooler weather, but that also makes sense to eat year-round.

My version is very vegetable-forward and chunky, with loads of protein and nutrition from all of the beans and veggies, including mushrooms, spinach, carrots, celery, onions and tomato.


Olive Oil Italian Sausage Yellow Onions Celery Carrots


Prep and measure all ingredients. Be sure to rinse or peel all vegetables before using.


Brown sausage in pot, then remove. Then, cook onions, celery, carrots, garlic and crushed red pepper and cook until vegetables have softened a bit.


Move vegetables to one side of pot, then add tomato paste and caramelize it for about 30 seconds.


Add wine and deglaze, loosening and scraping up any browned bits on bottom of pot.


Add broth, tomatoes, mushrooms, lentils, salt, black pepper, dried herbs, bay leaves and reserved sausage and stir until all ingredients are well-combined.

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