Sausage Lentil Soup

A hearty Italian-American soup made with lentils, mild Italian sausage, zucchini, and vegetables simmered in a savory broth and finished with fresh herbs.

Attribution

Adapted from a recipe by James Delmage (Sip and Feast)

Yield

8 moderate servings (or 6 large servings)

Time

prep: 10 minutes cook: 1 hour 5 minutes total: 1 hour 15 minutes

Ingredients

• 1/4 cup extra virgin olive oil, divided
• 1 lb mild Italian sausage
• 1 large onion, diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 6 cloves garlic, minced
• 1 cup dry white wine (optional)
• 1 14 oz can plum tomatoes, hand-crushed
• 6 cups low-sodium chicken stock or broth
• 2 cups water
• 1-1/2 cups brown or green lentils, rinsed and sorted
• 1 Parmigiano Reggiano rind (optional)
• 1/2 cup flat-leaf Italian parsley, minced
• 1/4 cup basil leaves, chopped
• salt and pepper, to taste

Instructions

1. Heat a large heavy pot over medium heat with 2 tbsp olive oil. Add the sausage and cook, breaking it into small pieces, until browned. Remove sausage with a slotted spoon and set aside.
2. Add the remaining olive oil to the pot. Add the onion, celery, and carrot. Cook about 7 minutes, stirring occasionally, until softened.
3. Add the zucchini and cook about 5 minutes. Add the garlic and cook about 2 minutes, until fragrant.
4. Add the white wine, increase heat to high, and scrape the bottom of the pot to release browned bits. Reduce wine by about half.
5. Add the cooked sausage, chicken stock, water, tomatoes, lentils, and Parmigiano rind. Bring to a boil.
6. Reduce heat and simmer 45-50 minutes, until lentils are tender. Add water if needed to loosen the soup.
7. Remove from heat. Season with salt and pepper to taste. Stir in parsley and basil.
8. Serve with a drizzle of extra virgin olive oil and grated cheese on the side.

Notes

• Brown lentils cook slightly faster and have a milder flavor than green lentils, which are more peppery.
• The Parmigiano rind adds depth but can be omitted; serve with grated cheese instead.
• A splash of red wine vinegar or additional olive oil is excellent at serving.
• This soup improves in flavor the next day.
• Leftovers keep up to 3 days refrigerated or up to 3 months frozen.

Formatted to Recipe Style Guide on 14:02, 3 January 2026 (PST) by ChatGPT