Lentil Sausage Soup

Lentil Sausage Soup

Lentil Sausage Soup



  • 1 Tablespoon olive oil
  • 3 links sweet Italian sausage, casings removed
  • 1 leek, chopped
  • ½ onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon kosher salt
  • 1 14 oz can diced tomatoes
  • 1 ½ cups lentils
  • 6 cups chicken broth


In a large pot over medium heat, brown the Italian sausage, breaking up the sausage into bite sized pieces. Add the leek, onion, carrot and celery and cook until softened, about 5 minutes. Stir in the garlic, rosemary and thyme, and cook until fragrant, about 30 seconds. Add the salt, diced tomatoes, lentils, broth and water. Bring to a boil, and reduce the heat and simmer the soup for 2 ½ to 3 hours or until the lentils are soft. You can add up to 1 cup of water to thin the soup if desired.

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