Our hearty Lentil Sausage Soup is a complete dinner made in one pot. This soup is filled with vegetables, lentils, beans, and sausage, in a broth full of savory flavor.

If you love this 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.

Why this recipe sings

Apart from tasting delicious, it is a complete, healthy meal in one pot. No need to make a separate side. Just have some crusty bread around because the broth is fantastic. My husband called it “the soup of the year.”

It is easy to make and does not take long to cook. A versatile recipe, you can swap lentils with other legumes and sausage with different types of protein.

The soup is served with shaved parmesan and a few chili flakes.

Many thanks to Nagi at Recipetineats for the inspiration for this fabulous soup.

Here is what you need for this recipe

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

Sausages. I use the Greek “horiatiko”(from the village) sausage from my favorite butcher. Use spicy Italian sausage if you prefer. The ones that have feta filling or leeks work very well also. Substitute with ground meat – beef, pork, chicken, turkey. You will need to brown the meat entirely and adjust the seasonings if you go with chicken or turkey; their meat is leaner than red meat and will need a few extra spices for optimal flavor.
Lentils. I use dried brown lentils. Substitute with canned lentils or legumes such as red kidney beans, black beans, or chickpeas.
Onion, carrots, and celery. The essential mirepoix is the base of almost any soup recipe.
Zucchini. Alternatively, you can add green beans and leeks.
Tomatoes. Fresh ripe chopped tomatoes are used but canned will work just as great.
Stock. Vegetable or chicken stock/broth. If you only have bouillon cubes or powder, put it in when you sauté the onion, celery, and carrots.
Extra virgin olive oil, garlic, and a bay leaf. The basics of my greek cooking.
Dried oregano, thyme, and sage. You can also use a couple of tablespoons of a Greek seasoning mix
Ground cumin, nutmeg, and chili flakes.

How to make this soup

Diced onion with olive oil in a stockpot. — Heat the olive oil in a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.

Cut up sausage and diced onion with olive oil in a stockpot. — Turn the heat up to high, add the chopped sausage and cook until fragrant and brown.

Cut up sausage, diced onion and seasonings with olive oil in a stockpot. — Next, add the spices and for a couple of minutes.

Cut up sausage and diced vegetables with olive oil in a stockpot. — Add carrot and celery, and continue cooking for two minutes.

Cut up sausage and vegetables in a tomato broth in a stockpot. — Add the water, stock, tomatoes, and lentils. Stir and bring soup to a simmer, place the lid on and reduce heat to medium-low. Simmer for 30 minutes.

Cut up beans and tomato broth with olive oil in a stockpot. — Next, add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are soft.
Adjust sea salt and pepper to taste.

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