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+ servings
A bowl of Lentil Sausage Soup with diced tomatoes.
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5 from 5 ratings

Lentil Sausage Soup

This Lentil Sausage Soup recipe is made with hot or sweet Italian sausage in a savory broth with lentils. Optional additions include kale and spinach, and it is Stove Top and Crock Pot friendly!



  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper


  • 1 lb. ground sausage, hot or mild
  • 1 small yellow onion
  • 1 cup carrots, diced
  • ½ cup celery, diced
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 6 cups chicken broth
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 cup dry brown lentils, rinsed. See notes.
  • 1 14.5 oz. can diced tomatoes, drained


  • Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
  • Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
  • Add the flour and tomato paste and cook for 2 minutes. Add the chicken and beef broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.
  • Add the Worcestershire sauce, hot sauce, lentils, and seasonings. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
  • Add the sausage back to the soup along with the diced tomatoes, Simmer for 10 minutes. A little water or broth can be added to thin the soup out slightly if desired. Serve!


Pro Tips:
  • Chopped Kale or Spinach make great additions to this soup. Kale can be added during the last 5 minutes, spinach during the last 3 minutes.
  • The Worcestershire sauce, hot sauce, and mustard powder can't be tasted outright but act as flavor enhancers in this soup. The hot sauce doesn't make it spicy, this is the hot sauce I use.
  • Low Sodium broth may be used if desired as sausage also contains salt.
  • For brothier soup, use 3/4 lb. or 1/2 lb. sausage.
  • Ground Turkey can be used instead of sausage for a lighter option.
  • Green lentils may also be used for this recipe, however they take longer to cook due to their tougher exterior. Canned or Red lentils shouldn't be used for this recipe.

Crock Pot Method
  • Note: Reserved sausage drippings and flour are not needed for this method. 
  • Brown the sausage in a skillet as outlined and transfer to a paper towel lined plate.
  • Meanwhile, melt 2 tablespoons butter in the Crock Pot and add the diced onions, carrots, celery, garlic, and tomato paste. Toss to coat.
  • Add the cooked sausage, Worcestershire sauce, hot sauce, lentils, seasonings, and chicken/beef broth. 
  • Cover and cook on high for 4-5 hours or on low for 7-8.
  • Note: Higher altitudes may require more cooking time and crock pot temperatures do vary. Opening the crock pot during cooking will set the time back at least 30 minutes as heat escapes when the lid is removed.


Calories: 439kcal, Carbohydrates: 30g, Protein: 23g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 1843mg, Potassium: 1025mg, Fiber: 12g, Sugar: 5g, Vitamin A: 3920IU, Vitamin C: 29mg, Calcium: 93mg, Iron: 5mg
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