Kalyn's Kitchen

Sausage, Lentil, and Tomato Soup

Sausage, Lentil, and Tomato Soup is so tasty and this easy soup recipe is just spicy enough to be interesting! If you limit serving size this is probably lower in net carbs than you think, but use less lentils and more sausage if you want a soup that’s even lower in carbs.

PIN this tasty soup to try it later!

Sausage, Lentil, and Tomato Soup finished soup in bowl

Today I was especially happy that I have some of this Sausage, Lentil, and Tomato Soup in the freezer, because I woke up to snow on the ground. I loved how this soup turned out, and I remembered how I’d made the soup a couple of times to get the recipe just right, upping the the amount of spices, sausage, and tomatoes and decreasing the lentils in the final version.

In fact, this might be the best lentil soup I’ve ever made! Of course, I love, love lentil soup, and lentils are one of The World’s Healthiest Foods. And they have the kind of slow-digesting carbs that some diets consider to be “good carbs.” Of course, you can use a lot more sausage and less lentils to make this a lower-carb soup if you prefer. If you’re someone who’s still undecided about lentils, I challenge you to try this soup and I’m betting you’ll become a lentil fan!

Spicy Sausage, Lentil, and Tomato Soup process shots collage

How to Make Sausage, Lentil, and Tomato Soup:

(Scroll down for complete printable recipe.)

  1. Heat olive oil, then saute celery and onions for about 5 minutes, until they’re just starting to brown.  Then add garlic and saute about 1 minute; then add dried spices and saute 1 minute more.
  2. Put the onion mixture into the soup pot, heat 2 tsp. more olive oil and saute the turkey Italian sausage until it’s nicely browned, then add sausage to the soup pot.
  3. Deglaze the pan with 2 cups of the chicken stock, scraping up all the browned bits of sausage, then add this to the soup pot.
  4. Add the rest of the chicken stock, diced tomatoes, dried lentils, and bay leaves to the soup pot and let the soup simmer on low for about one hour.
  5. Here’s how the soup looked after an hour, with the lentils cooked enough that they are soft when you bite into one.
  6. When the soup has cooked one hour (or when lentils are soft) remove about 1/3 of the soup and puree it with an immersion blender, food processor, or blender. 
  7. (I used my Immersion Blender (affiliate link) in this giant 8 cup glass measuring cup, which was easy.  Be careful with the hot soup if you use a food processor or blender.)
  8. Add the pureed soup back into the pot and cook for 30-45 minutes more, until the soup is as thick as you’d like it.
  9. Here’s how my soup looked after simmering about 40 minutes more.  It’s not the most photogenic soup I’ve made, but definitely one of the best tasting!

More Lentils Soups I’d Love:

Slow Cooker Greek Lentil Soup from Kalyn’s Kitchen
Armenian Red Lentil Soup from Soup Chick
Mexican Red Lentil Stew from Kalyn’s Kitchen

Sausage, Lentil, and Tomato Soup finished soup in bowl

Sausage, Lentil, and Tomato Soup

Yield 8 servings
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

This Sausage, Lentil, and Tomato Soup is so tasty and easy to make.


  • 2 tsp. + 2 tsp. olive oil (or more, depending on your pan)
  • 1 onion, chopped small
  • 1 cup finely diced celery
  • 1 T minced garlic (or less, but I like a lot of garlic in this)
  • 1/2 tsp. hot red pepper flakes (more or less to taste)
  • 1/2 tsp. dried thyme
  • 1 tsp. dried Greek or Turkish oregano (see notes)
  • 1 tsp. ground fennel seed (optional, but this really adds to the flavor)
  • one 19.5 oz. package hot turkey Italian Sausage
  • 8 cups chicken broth (see notes)
  • 3 cans  petite dice tomatoes with juice (14.5 oz. can)
  • 1 1/2 cups dried brown lentils
  • 2 dried bay leaves
  • salt and fresh ground black pepper to taste
  • chopped fresh parsley for garnish (optional)


  1. Heat 2 tsp. olive oil, add chopped onion and celery and saute until it’s just starting to brown, about 5 minutes.
  2. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more.
  3. Put onion mixture into large soup pot.
  4. Add 2 tsp. more olive oil, squeeze turkey sausage out of casings and cook until the sausage is nicely browned, breaking it apart with a metal turner as it cooks.  (You may need a bit more olive oil if you don’t use a non-stick pan.)
  5. Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock or broth, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot.
  6. Add the rest of the chicken stock or broth, diced tomatoes and juice, dried lentils, and bay leaves to the soup pot.
  7. Heat soup until it’s barely boiling, then reduce heat and simmer on low for about 1 hour or until lentils are soft when you bite into one.
  8. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it’s very smooth, about 2 minutes.  (Be very careful with the hot soup if you use a food processor or blender.)
  9. Add pureed mixture back into the soup left in the pot, stir to combine, and simmer on low for 30-45 minutes more, until soup is as thick as you’d like it.  (The longer you cook it the thicker it will get.)
  10. Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired.


Regular oregano will work for this soup, but don’t use Mexican oregano. I would use homemade chicken stock for this recipe if I had some, but you can use 5 cans chicken broth; 14.5 oz. can, and freeze the extra 8 oz. or just simmer the soup a bit longer to reduce it.

This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

Recipe adapted from Sausage and Lentil Soup at The Joy of Soup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 1510mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans and lentils are low-glycemic ingredient that’s approved for any phase of the original South Beach Diet, but for phase one the serving size is limited to 1/3 to 1/2 cup. Since this soup has a generous amount of sausage and tomatoes in proportion to the lentils, you can have a larger serving than you could for some bean soups, but I would still limit the portion size to a small bowl if you’re trying to lose weight. If you’re following another low-carb plan, use more sausage and less lentils to make this lower in carbs, but this can never be a truly low-carb soup..

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.


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    63 Comments on “Sausage, Lentil, and Tomato Soup”

  1. Although time consuming, this soup is just that good! I am currently attempting to do it in the slow cooker after browning all my veggies, spices and meat. Hopefully all goes well. I'm curious if anyone else has done it in the slow cooker or you have attempted to do it that way.

    • So glad you're enjoying it! I haven't made this in the slow cooker, but I think it would work if you reduced the amount of liquid.

  2. I love lentil soup, too. The last time I used chorizo. We don't get spicy uncooked sausages. Like the idea of pureeing part to thicken. I sometimes use coral lentils for that….

  3. LtlLori, so glad you enjoyed it. The fennel seeds are definitely optional, but I do love the flavor of ground fennel.

  4. Just made this tonight for dinner and it was amazing! This is my first day of South Beach and I'm thrilled I found a recipe that actually makes me feel full – I'm a carb addict and was convinced that I'd be starving and angry throughout Phase 1.

    I thought I had fennel seeds on hand, but turned out I only had cumin seeds. It seemed to work well, but next time I'll grab some fennel seeds to see how that changes the taste.

    Thanks Kalyn for a great recipe!

  5. We made this recipe last night and it was delicious! I love hearty soups like this on cold, snowy nights so this recipe will be joining our regular winter soup rotation. I can't wait to try your Chicken, Black Bean and Cilantro soup!

  6. I loved this soup the first night and never got tired of the leftovers. I made a few changes – I used one can tomato sauce and one container of Pomi diced tomatoes. I did not simmer it as long as it said, just until the lentils were cooked, and I left it chunky without blending any of it which saved some time. Thanks for the recipe. I will make it again.

  7. Oh Simone, I love hearing that!

  8. I love this soup and my lentil hating sister assked for the recipe. Thanks so much

  9. First time trying lentils, yum! Thank you for a delicious recipe, made a large soup pot, leftovers in the fridge and the freezer.

  10. I have been making this soup for my lunches at work the past few weeks.. and I absolutely LOVE it. Best. Soup. Ever.
    However being in Germany at the moment, I had to swap the lean turkey sausage for spicy Italian sausage. (Germany may be the land of wurst and sausage, but low fat? I have yet to find any.)
    I've been lurking on your blog for a couple of years now and I really want to thank you. Your wonderful, simple recipes have made it easier for me to get back into shape.

  11. I'm glad you and your clients are enjoying the recipes (and I would great appreciate it if you would credit my blog as the recipe source when you're making one of my recipes for clients.)

  12. You're absolutely right. I made the soup after I posted. It was delicious. I'm a personal chef, specializing in the South Beach. (Seems like lately everyone wants calorie and carb counts, so I'm starting to do that with all my recipes.) It actually made 10 – 12 oz. servings.

    My helper said she thoght we had another "5" soup (our highest rating for a dish). Seems like everyone on our end of town was out of hot Italian Sausage, so we used the sweet and added some crushed red pepper. I'm sure it will be even better with the correct ingredients.

    By the way, we made the cannellini bean soup with Italian Sausage last week and one of our clients said, quote: "And the cannellini bean and sausage stew was heavenly."

    Thanks for all the great recipes.

  13. With all due respect to your nutrition program, there's no way you can take the inital ingredients for soup and calculate the servings. The veggies, broth, and tomatoes all cook down when the soup is simmering, and even the sausage weighs less after it's cooked. I ate a moderate sized bowl of soup (maybe 2 cups, but certainly not more), saved a container of soup in the fridge, and filled five containers for the freezer when I made it. (And this is partly why I don't calculate nutritional information.)

  14. I just put this in my nutrition program, and it makes 6 – 25 oz. servings. I generally use 12 oz. (1 and 1/2 cups) as a serving – so this recipe makes 13 servings. not 6 to 8.

  15. Laura, glad your version was a success and that you enjoyed it.

  16. I tried this with a few modifications because of what I had on hand and time restrictions. I made it in the crock pot – cooked the turkey sausage (used mild because I don't care as much for hot), threw all the rest of the ingredients in the crock pot. Didn't sautee the veggies – just chopped them in food processor and threw them in. Only used two cans of tomatoes because I couldn't fit the third in. Used a whole package of lentils because I didn't want to throw the last 1/2 cup in the cupboard. Didn't have any oregano so just used thyme and fennel. Came out great! More like a lentil stew because it was so thick, but it was delicious and I'll make it again!

  17. Martha, I'm a huge lentil fan and I think this might be my very favorite lentil soup. Hope you enjoy it.

  18. This looks luscious. I'm becoming a huge lentil lover myself. Recently made a soup with the little french Puy lentils that was the best one I've made yet. Soups are becoming a supper staple at our house since they are so healthy and satisfying. Thanks for another great recipe.

  19. Jessica, don't you just love the immersion blender!

  20. Great work. Another great use for the immersion blender.