Sausage and Lentil Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Italian sausage or turkey sausage, crumbled or sliced
  • 1/2 - large onion, chopped
  • 1 stalks - celery, chopped
  • 2 - large carrots, chopped
  • 1 - small zucchini, chopped
  • 6 cups - chicken broth
  • 2 cans - diced tomatoes, 14 oz., undrained
  • 2 cloves - garlic, minced
  • - salt & black pepper, to taste, remember broth is salty
  • 2 cups - dry lentils
  • 1/8 teaspoons - red pepper flakes
  • 1 1/2 teaspoons - Italian seasoning, or mix of basil, oregano, parsley, thyme
  • - parmesan cheese, finely grated, for garnish
  • Directions:

    In a large pot, brown sausage over medium-high heat; drain off fat. Add remaining ingredients except for Parmesan cheese, and bring to a boil. Reduce heat to low; cover.
    Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. (Optional: puree about 1 cup of the soup and add back to pot to give it a thicker consistency.)
    Sprinkle with Parmesan cheese and serve.

    Brief Description

    Well seasoned filling soup with loads of vegetables; excellent meal!

    Main Ingredient:

    chicken broth

    Category:  Soups

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 1 hour(s) 10 min


    Similar to Carrabba's Italian sausage and lentil soup.


    adapted from

    Posted By:


    Posted On:

    February 5, 2013

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