This Greek lentil sausage soup is the kind of hearty, soul-warming meal you make when you want dinner to take care of itself. Everything cooks together in one pot, building layers of flavor. Earthy lentils, rustic sausage, vegetables, and herbs come together to create a soup that feels nourishing and deeply satisfying. It’s filling enough to be a complete dinner, yet balanced and wholesome, the kind of recipe you’ll come back to all winter long.

Whether you serve it with crusty bread, a drizzle of olive oil, or simply on its own, this one-pot lentil sausage soup delivers big flavor with minimal effort and even better leftovers the next day.

If you love our Lentil Sausage Soup, you will also love this Greek Lentil Soup, Lentil Spinach Soup with Lemon, or a Greek Chickpea Soup!

A bowl with lentil sausage soup, partial view of another bowl, some bread, and a tray with olives and parmesan cheese — A bowl of this delicious soup is best served hot, topped with shaved Parmesan and a pinch of chili flakes for gentle heat and extra depth.

Overview

Why you will love this lentil sausage soup

IT’S A COMPLETE ONE-POT MEAL – This hearty Greek lentil sausage soup delivers protein, fiber, and vegetables all in one pot. Just add some crusty bread and you’re set. The broth alone deserves its own fan club.
BIG FLAVOR WITH MINIMAL EFFORT – It’s easy to make, doesn’t take long to cook, and develops deep, savory flavor as everything simmers together. In fact, my husband called it “the soup of the year.” I’m not arguing with that.
FLEXIBLE AND FORGIVING – This lentil sausage soup recipe is wonderfully versatile. You can swap lentils for other legumes or use different types of sausage or protein depending on what you have on hand.

Ingredient Notes & Smart Substitutions

All the ingredients for making sausage lentil soup on a butcher block.

Sausage – I use traditional Greek horiatiko (village-style) sausage from my favorite butcher, which gives this soup its deep, rustic flavor. If that’s not available, spicy Italian sausage works just as well. Sausages with feta or leeks are also excellent here. You can substitute ground beef, pork, chicken, or turkey. Just be sure to brown the meat thoroughly. If using chicken or turkey, adjust the seasoning generously. Leaner meats need extra spices to reach the same depth of flavor as red meat.
Lentils – Dried brown lentils are my go-to for this soup because they hold their shape and add body. You can substitute canned lentils or other legumes, like red kidney beans, black beans, or chickpeas, depending on what you have on hand.
Onion, carrots, and celery – This classic mirepoix forms the flavor base of the soup and is essential for building richness and balance.
Zucchini – Zucchini adds tenderness and freshness. You can also swap in green beans or leeks, both of which work very well in this soup.
Tomatoes – Fresh, ripe chopped tomatoes are ideal, but canned tomatoes work just as well and make this a great year-round recipe.
Stock – Use vegetable or chicken stock or broth. If you’re using bouillon cubes or powder, add them while sautéing the onion, celery, and carrots so they bloom and deepen the flavor.
Extra virgin olive oil, garlic, and bay leaf – These are the backbone of my Greek cooking and bring warmth and aroma to the soup.
Dried oregano, thyme, and sage – A classic Mediterranean herb trio. You can also use a few tablespoons of a Greek seasoning blend if you have one.
Ground cumin, nutmeg, and chili flakes – These spices add subtle warmth and complexity without overpowering the soup.

Step by step

A few grape leaves in a pot filled with water.

Step 1: Heat the olive oil to a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.

Step 2: Turn the heat up to high, add the chopped sausage and cook until fragrant and brown.

Step 3: Next, add the spices and cook for a couple of minutes.

Step 4: Add carrot and celery, and continue cooking for two minutes.

Cooked Greek dolmadakia - stuffed grape leaves on layered grape leaves in a pot.

Step 5: Add the water, stock, tomatoes, and lentils. Stir and bring the soup to a simmer, cover and reduce the heat to medium-low. Simmer for 30 minutes.

Cooked Greek dolmadakia - stuffed grape leaves in a pot.

Step 6: Next, add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are soft.
Adjust sea salt and pepper to taste.

Shave about four ounces of the Parmesan. Serve soup in bowls with a tablespoon of shaved parmesan stirred in the soup and shavings on top. Don’t forget the crusty bread!

Close up of a lentil sausage soup with veggies and parmesan cheese and a piece of bread.

Tips for Deep Flavor

Build the base slowly. Take a few extra minutes to sauté the onion, carrots, and celery until soft and fragrant. This step lays the foundation for a rich, balanced soup and makes a noticeable difference in the final result.
Bloom the spices. Add dried herbs and spices directly to the hot oil and vegetables before adding liquid. This wakes them up and releases their essential oils, giving the soup a warmer, more layered flavor.
Brown the sausage well. Let the sausage develop a deep golden color. Those browned bits at the bottom of the pot are pure flavor and will enrich the entire broth.
Season in stages. Season lightly at the beginning and adjust toward the end. Sausage, stock, and legumes all release salt as they cook, so tasting as you go ensures a perfectly balanced soup.
Let it rest before serving. Once the soup is done, turn off the heat and let it sit for 10–15 minutes. This resting time allows the flavors to settle and meld, making the soup even better when served.
Finish with intention. A drizzle of good olive oil, shaved Parmesan, and a pinch of chili flakes just before serving adds richness, heat, and a final layer of depth that brings everything together.

How to Serve Greek Lentil Sausage Soup

This hearty lentil sausage soup is satisfying enough to serve on its own, but a few simple additions make it even better.

With crusty bread.
A thick slice of crusty rustic-style bread is essential for soaking up the rich, savory broth. A rustic sourdough or country loaf works beautifully.
Finished with cheese and heat.
Serve each bowl topped with shaved Parmesan and a pinch of chili flakes for gentle heat and extra depth of flavor.
Greek-style extras.
A drizzle of good extra virgin olive oil just before serving adds richness. If you like a brighter finish, a squeeze of lemon works surprisingly well.
As a complete meal.
Thanks to the lentils, sausage, beans, and vegetables, this soup needs no side dish. It’s a true one-pot dinner that satisfies on its own.

Storage, Reheating & Freezing

Refrigeration: Store leftover Greek lentil sausage soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it even better the next day.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of water or stock if the soup has thickened.
Freezing: This soup freezes very well. Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Many thanks to Nagi at Recipetineats for the inspiration.