There’s something magical about a steaming bowl of soup on a chilly evening, isn’t there? This sausage and lentil soup has become my family’s go-to comfort food – the kind of meal that makes my kids actually cheer when they smell it simmering. What makes it special? Imagine Italian sausage and crispy bacon mingling with tender lentils in a rich, slow-cooked broth that’s been developing flavor for hours. It’s the kind of hearty, stick-to-your-ribs meal that turns an ordinary Tuesday into something cozy and memorable. I’ve lost count of how many times I’ve made this recipe, but every time that first spoonful hits my lips, I’m transported back to my grandmother’s kitchen where she taught me the power of simple, soul-warming ingredients.
Table of Contents
Table of Contents
Why You’ll Love This Sausage And Lentil Soup
Let me tell you why this soup has earned a permanent spot in my recipe rotation:
- Flavor explosion: That combo of smoky bacon and spicy Italian sausage? Absolute magic with the earthy lentils.
- Set-it-and-forget-it easy: Just brown a few ingredients, then let your slow cooker do the heavy lifting – perfect for busy weeknights.
- Nutrition powerhouse: Packed with protein from the sausage and fiber from lentils, it’s comfort food you can feel good about.
- Meal prep dream: Tastes even better the next day and freezes like a champ (though it never lasts that long in my house).
Trust me, one bite and you’ll understand why my kids beg for this soup all winter long!
Ingredients for Sausage And Lentil Soup
Here’s everything you’ll need to make this soul-warming soup – I promise it’s all simple stuff you might already have in your pantry! The key is getting those veggies chopped nice and fine so they melt into the broth beautifully.
- 6 strips bacon, cut into small pieces (trust me, that crispy bacon texture makes all the difference)
- 16 ounces Italian sausage (I use mild for the kids, but spicy gives an awesome kick)
- 1 medium onion, chopped finely (about 1 cup)
- 2 sticks celery, chopped finely (don’t skip this – it adds such depth!)
- 1 medium red bell pepper, chopped finely (that pop of color makes me happy)
- 4 cloves garlic, minced (because can you ever have too much garlic?)
- 6 cups chicken broth (homemade if you’ve got it, but store-bought works great too)
- 1 (15 ounce) can tomato sauce (the secret ingredient that brings everything together)
- 1.5 cups dry green or brown lentils (no need to soak – just rinse and toss ’em in!)
- 1/2 teaspoon dried oregano (my little Italian touch)
- 1/4 teaspoon crushed red pepper flakes, or to taste (optional, but so good)
- Salt & pepper, to taste (I always taste at the end before adding more)
See? Nothing fancy – just good, honest ingredients that transform into something magical in the slow cooker.
Equipment You’ll Need
Don’t worry—you probably have most of this already! Grab your trusty large skillet for browning, a slow cooker (of course), and measuring cups/spoons. If you like it extra creamy, an immersion blender works wonders—but it’s totally optional. That’s it!
How to Make Sausage And Lentil Soup
Alright, let’s get cooking! This soup comes together in three simple stages – browning the meats, sautéing the veggies, then letting everything simmer into perfection. The slow cooker does most of the work, but those first steps build layers of flavor you just can’t skip.
Step 1: Cook the Bacon and Sausage
First, grab your favorite skillet (I use my trusty cast iron) and cook those bacon pieces over medium-high heat until they’re crispy and golden – about 10 minutes should do it. Don’t rush this step! That crispy texture is everything. Transfer the bacon to a paper towel-lined plate, but here’s the secret – leave that glorious bacon grease in the pan!
Now toss in your Italian sausage, breaking it up with a wooden spoon as it browns. About 7-8 minutes should give you perfect little crumbles with some caramelized edges. Transfer the sausage to join the bacon on the plate, but again – leave about 1-2 tablespoons of that flavorful grease behind. Trust me, this liquid gold is what makes the veggies sing!
Step 2: Sauté the Vegetables
Same skillet, same delicious grease – add your finely chopped onion, celery, and red bell pepper. Sauté them for 5-7 minutes until they’re softened and getting those beautiful golden edges. This is where the magic starts – those veggies will soak up all that meaty flavor!
Right at the end, stir in your minced garlic and cook just until fragrant – about 30 seconds max. Garlic burns easily, and we want sweet, not bitter! Now transfer this aromatic mixture to your slow cooker. Can you smell how amazing this is already?
Step 3: Combine and Slow Cook
Time for the easy part! Add your cooked bacon and sausage to the slow cooker along with the chicken broth, tomato sauce, lentils, oregano, and red pepper flakes. Give everything a good stir – I like to push the lentils down so they’re fully submerged.
Now choose your adventure: 3-4 hours on high if you’re impatient like me, or 6-8 hours on low for deeper flavor development. About 30 minutes before serving, taste and adjust salt and pepper as needed. Want it creamier? Use an immersion blender to puree about a quarter of the soup – it thickens beautifully while keeping plenty of texture. Then just ladle into bowls and watch those happy faces at your table!
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Hearty Sausage And Lentil Soup That Warms Your Soul
A hearty and flavorful sausage and lentil soup made with Italian sausage, bacon, and vegetables, slow-cooked to perfection.
- Total Time: 4 hours 20 minutes (high) or 6-8 hours 20 minutes (low)
- Yield: 6 servings 1x
Ingredients
- 6 strips bacon, cut into small pieces
- 16 ounces Italian sausage
- 1 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 1 medium red bell pepper, chopped finely
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1.5 cups dry green or brown lentils
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, or to taste
- Salt & pepper, to taste
Instructions
- Fry the bacon until crispy in a skillet over medium-high heat (about 10 min). Transfer to a paper towel-lined plate. Leave the bacon fat in the pan.
- In the same skillet, fry the sausage meat until browned (about 7-8 min), breaking it up with your spoon as you go along, then transfer it to the same plate as the bacon.
- Leave about 1-2 tablespoons of the grease in the skillet, then add the onion, celery, and red bell pepper. Sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for about 30 seconds, then transfer the skillet mixture to your slow cooker.
- Add the cooked bacon and sausage to the slow cooker, along with the chicken broth, tomato sauce, lentils, oregano, and crushed red pepper flakes. Cook on high for 3-4 hours or on low for 6-8 hours.
- Season with salt & pepper as needed. If desired, use an immersion blender to blend some of the soup.
Notes
- Adjust the amount of crushed red pepper flakes for desired spiciness.
- Blending some of the soup gives it a thicker texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg
Tips for the Best Sausage And Lentil Soup
After making this soup dozens of times, I’ve picked up a few tricks that take it from good to “Oh my goodness, can I have seconds?” Here are my must-know tips:
- Spice control: Start with 1/4 teaspoon red pepper flakes, then add more at the end if you want more heat – my kids like it mild, but I often sprinkle extra on my bowl!
- Texture magic: For a thicker soup, blend just a portion with an immersion blender – it creates this luxurious creaminess while keeping those satisfying lentil bites.
- Season smart: Always taste before serving! Lentils absorb salt differently, so I wait until the end to adjust seasoning.
- Fat is flavor: Don’t drain all the bacon/sausage grease – those golden bits in the pan are liquid gold for building flavor.
Little touches make all the difference in this comforting bowl!
Variations for Sausage And Lentil Soup
One of my favorite things about this recipe is how easily you can tweak it to suit your mood or what’s in your fridge! Here are some delicious twists I’ve tried:
- Lighten it up: Swap Italian sausage for turkey sausage – still tasty but a bit lighter.
- Greens power: Stir in a couple handfuls of chopped kale or spinach during the last 30 minutes of cooking.
- Smoky twist: Use fire-roasted tomatoes instead of plain tomato sauce for extra depth.
- Vegetarian version: Skip the meats and add mushrooms for that umami punch (just use olive oil for sautéing).
The beauty of this soup is how forgiving it is – have fun making it your own! If you enjoy hearty, slow-cooked meals, you might also love my recipe for Crockpot Lasagna Soup.
Serving Suggestions
Oh, let me tell you how we love to serve this soup! A big hunk of crusty bread is mandatory for soaking up every last drop – my kids call it “soup insurance.” For a fresh contrast, a simple green salad with lemon vinaigrette works wonders. And don’t forget the garnishes! A sprinkle of Parmesan cheese and some fresh parsley take each bowl from cozy to restaurant-worthy. Sometimes I’ll even drizzle a little extra virgin olive oil on top for that final touch of luxury.
Storing and Reheating Sausage And Lentil Soup
Here’s the beautiful thing about this soup – it gets even better as the flavors mingle! Store leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long). When reheating, I prefer the stovetop over medium-low heat with a splash of broth to loosen it up, but the microwave works in a pinch – just stir every 30 seconds. Pro tip: The lentils will thicken over time, so don’t panic if it seems too thick – that’s just more reason to dunk extra bread!
Nutritional Information
Each hearty bowl of this sausage and lentil soup packs about 380 calories, with a whopping 25g protein and 10g fiber to keep you full and satisfied. (That’s my kind of comfort food!) Keep in mind these are estimates – actual values can vary based on your exact ingredients and portion sizes. But one thing’s for sure – it’s a nutrient-dense meal that tastes indulgent while being pretty darn good for you! If you are looking for other high-protein meals, check out my High-Protein Lasagna Soup.
Frequently Asked Questions
Q1: Can I use canned lentils instead of dry?
Absolutely! If you’re short on time, use two 15-ounce cans of cooked lentils. Just drain and rinse them well, then add them during the last 30 minutes of cooking so they don’t turn mushy. (Though I personally love the texture dry lentils give as they soak up all that delicious broth!)
Q2: How can I make this soup spicier?
Oh, I love this question! For extra heat, try using hot Italian sausage instead of mild, bump up the red pepper flakes to 1/2 teaspoon, or add a pinch of cayenne. My husband always adds a few dashes of hot sauce to his bowl too – whatever makes your taste buds happy!
Q3: Can I make this on the stovetop instead of a slow cooker?
Definitely! After sautéing everything, just simmer it all in a large pot for about 45 minutes to an hour until the lentils are tender. You’ll need to stir occasionally and may need to add a bit more broth as it cooks down. For another great slow cooker option, see my Italian Sausage and Gnocchi Soup.
Q4: Why does my soup look thicker the next day?
Don’t worry – that’s totally normal! Lentils continue absorbing liquid as they sit. Just thin it out with a splash of broth or water when reheating. Honestly, I sometimes prefer the thicker texture for dunking bread!
Give this sausage and lentil soup a try this week – I’d love to hear how it turns out for you! Snap a photo and tag me on Instagram @FrostyRecipes so I can see your cozy soup creations. You can also follow along for more updates on Facebook!
