My family and I crave this sausage lentil soup all year—it’s the ultimate hearty, cozy dinner, big on flavor yet easy on effort. I’ll show you how to whip up this comforting, hassle-free soup with kitchen staples.
I’ve made this recipe more times than I can count, and my family never tires of it. The sausage brings so much flavor to the soup, and the lentils create a hearty, one-pot dinner.
I’ve been making versions of this sausage lentil soup for years, but I still remember the first time it came together on a chaotic weeknight as a new mom. I grabbed lentils and tomatoes from the pantry, found kielbasa in the freezer, added broth, red wine, a handful of spices, and some kale—and just like that, a “clean out the cupboards” dinner turned into a full-blown family favorite.
Most of what you need is probably already in your kitchen: smoky kielbasa (or any good sausage you love), hearty brown or French green lentils that hold their shape, and a splash of cream at the end if you want that silky finish. It’s cozy, deeply flavorful, and proof that simple ingredients can make seriously good soup.
How to make lentil soup with sausage
This sausage lentil soup recipe is as easy as dumping the ingredients into a pot and stirring occasionally. Then, you just let everything simmer away so the flavors come together. It’s maximum flavor with minimum effort. This is how it’s done:
Browning the sausage adds a lot of flavor to the soup.
Add red wine to the pot, then scrape the bottom to lift the flavorful fond.
- Start soup base: Brown the sausages in a large soup pot. Add the onion and garlic, then sauté until the onions are softened. Why ⇢ When you brown meat, a process called the Maillard Reaction occurs. It’s essentially when amino acids and sugars combine during high-temperature cooking, making food more flavorful. You’ll know this has happened when the sausage browns.
- Add wine: Add the red wine and bring it to a boil. Let it simmer until it reduces by half. Why ⇢ After you cook the sausage and onions, there will be dark spots on the bottom of your pot called fond, which is ultra-flavorful. The red wine helps remove the fond and adds a complex flavor.
Everything cooks in the pot until the lentils are soft and the flavors meld together,
Add the final touches to the soup: kale, Parmesan, and a touch of cream.
- Simmer: Next, add the stock, diced tomatoes, and lentils. Let everything meld together as it simmers for about 45 minutes. Why ⇢ This step cooks the lentils and allows the robust flavors in the soup to blend.
- Finish the soup: Add the chopped kale, and if you like it slightly creamy, the whipping cream. Let the kale wilt, then serve with black pepper and Parmesan cheese. Why ⇢ While optional, the cream adds richness and body to the soup while cutting through the acidity from the tomatoes.
Can you make sausage lentil soup in a crockpot?
If you’d prefer to let the crockpot or slow cooker do the heavy lifting, this recipe can be easily adapted!
- Brown sausage: I’d still start by browning the sausage in a skillet, along with the onion and garlic – it just adds so much depth to the soup. Add the spices, then deglaze the pan with the red wine, scraping up the flavorful bits from the bottom. Let it simmer away until the red wine reduces.
- Transfer to slow cooker: Once the wine has reduced, transfer the skillet contents into the slow cooker, then add the stock, tomatoes, and lentils.
- Walk away: Set it to low for around 3-4 hours until the lentils are tender.
- Finish and serve: In the last 30 minutes, add the kale and whipping cream and let the kale wilt. Ladle the mixture into bowls and add the parmesan cheese—enjoy!
Tip ⇢When you finish grating a block of Parmesan, put the rind in a bag and keep it in your freezer. When making soups, like this sausage lentil soup, toss one of the rinds in with the stock to add even more flavor!
I LOVE serving this soup with garlic bread on the side to mop up every last bite.
How to store and reheat
Store: Let the soup cool to room temperature, then transfer it to a covered container and refrigerate for 3-4 days.
Freeze: Lentil sausage soup freezes well! Once cooled completely, portion it into airtight containers or freezer bags. It will keep in the freezer for up to three months. Transfer it to the fridge the day before you want to enjoy it so it can thaw overnight.
Reheat: Pour the leftovers into a pot and gently heat on the stovetop. Stir it now and again until it’s warmed through. If you reheat it in the microwave, do so in intervals and stir with a spoon in between.
What to serve with sausage lentil soup
While the soup is simmering away, make some delicious homemade garlic bread to go with it. It’s also great with some zucchini cornbread muffins . A simple spring mix salad on the side makes for a refreshing contrast.
Sausage Lentil Soup Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 ½ lb kielbasa sausage (sliced into coins)
- ▢ 1 medium onion (finely minced)
- ▢ 4 cloves garlic (finely minced)
- ▢ 2 teaspoons smoked paprika
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon pepper
- ▢ 1 cup red wine (optional)
- ▢ 5 cups beef stock
- ▢ 15 ounce can diced tomatoes (I like fire-roasted tomatoes)
- ▢ 1 ½ cup brown lentils (picked through and rinsed)
- ▢ 1 cup finely chopped kale
- ▢ ¼ cup whipping cream (see notes)
- ▢ Parmesan cheese (to serve)
Instructions
- Heat the olive oil in a large soup pot over medium heat then add the sausage. Cook, stirring occasionally, until the sausage rounds are golden. Add the onion and garlic and cook until the onions soften, about 5 minutes. 1 ½ lb kielbasa sausage, 1 medium onion, 4 cloves garlic, 2 tablespoons olive oil
- Add the smoked paprika, Italian seasoning, salt and pepper and stir for about 30 seconds. Add the red wine, bring it to a boil, and let it reduce by half, scraping the bottom of the pot to remove any bits that are stuck on. 2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 cup red wine, 1 teaspoon pepper
- Add the stock, diced tomatoes, and lentils and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer gently, stirring a few times, until the lentils are tender, about 45 minutes. 5 cups beef stock, 15 ounce can diced tomatoes, 1 ½ cup brown lentils
- Add the chopped kale and whipping cream (if using) and let the kale wilt. Taste and add more salt and pepper, if wanted. 1 cup finely chopped kale, ¼ cup whipping cream
- Serve with some pepper and parmesan over the top. Parmesan cheese
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Variations and substitutions
The thing about soups is that they’re so easy to customize to what you have left in the fridge or what you’re craving. For sausage and lentil soup, I really love the combination of kale and sausage. Despite both of them being quite hearty, they still feel like they balance each other out. Here are some suggestions, if you want to mix it up:
- Kale swap: If you find yourself with baby spinach in the fridge instead of kale, you can swap them out. Just note that the spinach will wilt quicker. Swiss chard is another great option!
- Spice it up: If you love a kick of heat, you can bring that to this soup in a few ways – a sprinkle of chili flakes or pinch of cayenne, or top it off with some hot sauce.
- Heartier : Add diced potatoes to the soup to bulk it out.
- Veggie addition: You can add sliced carrots, celery, peas, corn, or other vegetables.
As this recipe serves 8, I will serve it for dinner and then freeze the leftovers. Pulling a bag of this delicious soup out of the freezer when I don’t feel like cooking is the best!
My favorite part about this soup is the layers of flavor. It tastes like it took all day to make!
Four more lentil soups to try
Coconut Lentil Soup
Tomato Lentil Soup with Manzanilla Olives
Coconut Lentil Curry
Coconut Red Lentil Peanut Soup
Sausage Lentil Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 ½ lb kielbasa sausage , sliced into coins
- 1 medium onion , finely minced
- 4 cloves garlic , finely minced
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup red wine , optional
- 5 cups beef stock
- 15 ounce can diced tomatoes , I like fire-roasted tomatoes
- 1 ½ cup brown lentils , picked through and rinsed
- 1 cup finely chopped kale
- ¼ cup whipping cream , see notes
- Parmesan cheese , to serve
Instructions
- Heat the olive oil in a large soup pot over medium heat then add the sausage. Cook, stirring occasionally, until the sausage rounds are golden. Add the onion and garlic and cook until the onions soften, about 5 minutes. 1 ½ lb kielbasa sausage, 1 medium onion, 4 cloves garlic, 2 tablespoons olive oil
- Add the smoked paprika, Italian seasoning, salt and pepper and stir for about 30 seconds. Add the red wine, bring it to a boil, and let it reduce by half, scraping the bottom of the pot to remove any bits that are stuck on. 2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 cup red wine, 1 teaspoon pepper
- Add the stock, diced tomatoes, and lentils and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer gently, stirring a few times, until the lentils are tender, about 45 minutes. 5 cups beef stock, 15 ounce can diced tomatoes, 1 ½ cup brown lentils
- Add the chopped kale and whipping cream (if using) and let the kale wilt. Taste and add more salt and pepper, if wanted. 1 cup finely chopped kale, ¼ cup whipping cream
- Serve with some pepper and parmesan over the top. Parmesan cheese
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
