Best Sausage and Lentil Soup
This hearty sausage and lentil soup is the ultimate comfort food! Packed with rich Italian flavors, tender lentils, and juicy ground sausage, it’s easy to make and perfect for warming up on chilly nights. Whether you’re craving a Carrabba lentil soup recipe or simply need an easy, delicious weeknight meal, this one checks all the boxes.
Ingredients
- 1 lb ground Italian sausage
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 tsp red pepper flakes
- 1 tbsp minced garlic
- 14.5 oz canned diced tomatoes with basil garlic, and oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 8 cups chicken broth
- 16 oz lentils
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
Prep Your Ingredients
- Dice your onion, celery, and carrot, rinse your lentils, and gather your spices. This step makes the cooking process smooth and stress-free.
Cook the Sausage
- In a large pot or Dutch oven, brown the Italian sausage over medium heat with red pepper flakes. Break it up into small pieces as it cooks. Once it’s browned and cooked through, move onto the next step.
Sauté the Vegetables
- In the same pot, add the onion, celery, and carrot. Sauté them with the sausage for about 5-7 minutes, or until they soften and start to release their natural sweetness.
Build the Flavor
- Add the minced garlic, onion powder, garlic powder, Italian seasoning, and salt and pepper. Stir for about 30 seconds until fragrant—your kitchen will smell amazing!
Add the Liquid Ingredients
- Stir in the diced tomatoes, chicken broth, Worcestershire sauce, and lentils and bring everything to a boil.
Simmer Until Perfect
- Reduce the heat to low and let the soup simmer covered for 45 minutes to 1 hour, stirring occasionally. The lentils should be tender, and the flavors will have melded together beautifully.
Taste and Adjust
- Give the soup a taste and adjust the seasoning with salt and pepper. If you want a spicier kick, add more red pepper flakes.