Italian Sausage and Lentil Soup is a hearty, comforting, and deeply flavorful meal that combines savory sausage, smoky bacon, and tender lentils into one soul-warming bowl. Whether you’re busy during the week or entertaining guests, this recipe allows your slow cooker to do most of the work, leaving you with minimal prep time and maximal reward. The result is a thick, stew‑like soup packed with protein, fiber, and bold Italian flavors—perfect for colder evenings or anytime you’re craving a filling, wholesome dinner.
Why You’ll Love This Italian Sausage and Lentil Soup Recipe
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It’s virtually “set it and forget it”—once your ingredients are in the slow cooker, you can go about your day while the flavors meld.
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The combination of sausage, bacon, and lentils gives you a satisfying balance of protein, texture, and depth.
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You can easily adjust the heat (via red pepper flakes) and blend portions for creaminess, making it versatile and crowd-pleasing.
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It’s a complete meal in a bowl—no need for extra sides (though crusty bread or a green salad always helps!).
Ingredients
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6 strips bacon, cut into small pieces
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16 ounces Italian sausage (bulk or removed from casings)
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1 medium onion, finely chopped
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2 sticks celery, finely chopped
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1 medium red bell pepper, finely chopped
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4 cloves garlic, minced
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6 cups chicken broth
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1 (15‑ounce) can tomato sauce
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1½ cups dry green or brown lentils
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½ teaspoon dried oregano
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¼ teaspoon crushed red pepper flakes (or to taste)
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Salt & pepper, to taste
Notes on ingredients:
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You can use mild or hot Italian sausage depending on your spice preference.
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If you prefer less bacon fat, you can drain more or use turkey bacon instead.
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Rinse lentils under cold water before using to remove dust or debris.
Step‑by‑Step: How to Make Italian Sausage and Lentil Soup
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Cook the bacon. In a large skillet over medium‑high heat, fry the bacon until crispy (about 10 minutes). Transfer to a paper towel–lined plate to drain. Leave the rendered fat in the skillet.
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Brown the sausage. Using the same skillet, add the Italian sausage (breaking it apart with a spoon) and cook until browned, about 7–8 minutes. Transfer the browned sausage to the same plate as the bacon.
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Sauté the aromatics. Leave about 1–2 tablespoons of fat in the pan. Add onion, celery, and red bell pepper, sautéing until softened and lightly browned (5–7 minutes).
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Add garlic. Stir in garlic and cook for about 30 seconds—don’t let it burn.
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Transfer to slow cooker. Pour the sautéed vegetable mixture into your slow cooker. Add cooked bacon, sausage, chicken broth, tomato sauce, lentils, oregano, and crushed red pepper flakes.
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Cook.
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High setting: 3–4 hours
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Low setting: 6–8 hours
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Finish. Taste and adjust with salt and pepper. If you’d like a creamier texture, use an immersion blender to partially blend some of the soup. Serve hot.
Alternate stovetop method: After sautéing, combine everything in a large pot or Dutch oven, bring to a simmer, and cook for ~1 hour until lentils are tender. You may need more liquid as it simmers.
Helpful Tips
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Degrease if needed: If the soup seems too fatty, skim off excess fat from the surface before serving.
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Lentil check: Keep an eye on the lentils—some varieties cook faster. If they soften too early, reduce remaining cooking time.
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Spice control: Start with ¼ tsp crushed red pepper flakes; increase at serving time if someone wants more heat.
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Texture variation: Blend only half the soup for a partly creamy, partly chunky texture.
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Flavor boost: Stir in a splash of balsamic vinegar or a squeeze of lemon juice right before serving to brighten flavors.
Substitutions and Variations
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Sausage alternative: Use ground turkey, chicken, or pork with Italian seasoning.
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Bacon swap: Try pancetta or omit altogether for a leaner version (you may want to increase sausage).
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Lentil options: Red or yellow lentils cook faster—reduce cooking time accordingly.
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Vegetable add‑ins: Carrots, diced potato, zucchini, or spinach can be added (add softer veggies later in cooking).
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Broth variation: Use vegetable broth for a meatless twist (omit bacon & sausage).
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Flavor twist: Add smoked paprika, thyme, or bay leaf for extra depth.
Storage Instructions
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in freezer‑safe containers or heavy resealable bags for up to 3 months. Thaw overnight in the fridge.
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Reheating: Warm gently on the stovetop or microwave, adding a splash of broth or water if the soup is too thick.
Nutritional Information
Per serving (estimation):
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Calories: ~ 572 kcal
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Carbohydrates: ~ 39 g
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Protein: ~ 29 g
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Fat: ~ 34 g
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Saturated Fat: ~ 12 g
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Polyunsaturated Fat: ~ 5 g
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Monounsaturated Fat: ~ 15 g
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Trans Fat: ~ 0.03 g
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Cholesterol: ~ 77 mg
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Sodium: ~ 1,923 mg
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Potassium: ~ 1,061 mg
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Fiber: ~ 17 g
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Sugar: ~ 6 g
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Vitamin A: ~ 1,047 IU
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Vitamin C: ~ 36 mg
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Calcium: ~ 78 mg
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Iron: ~ 6 mg
Serving Suggestions
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Serve with crusty bread, garlic toast, or a warm baguette for dipping.
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A simple green salad (e.g. arugula with vinaigrette) helps cut through the richness.
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Garnish with fresh parsley, grated Parmesan, or a dollop of Greek yogurt or sour cream.
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A side of roasted vegetables or steamed greens pairs nicely if you want extra veggies.
Frequently Asked Questions About Italian Sausage and Lentil Soup
1. Can I use red lentils instead of green or brown?
Yes, but red lentils cook much faster and tend to break down into a softer texture. Reduce cooking time and monitor carefully to avoid overcooking into mush.
2. What if I don’t have Italian sausage?
You can substitute ground pork, turkey, or chicken with added Italian seasoning (e.g. fennel, garlic powder, oregano). The flavor will be a bit different but still tasty.
3. Can I make this on the stove instead of a slow cooker?
Absolutely—after sautéing, combine everything in a large pot or Dutch oven, bring to a simmer, and cook for ~1 hour until lentils are tender. You may need more liquid as it simmers.
4. How do I reduce the sodium?
Use low‑sodium or reduced-sodium broth and tomato sauce. Also, skip adding extra salt until the end—taste first.
5. Can I double the recipe?
Yes, as long as your slow cooker is large enough (at least 6–7 quarts). Adjust cooking time minimally, but check lentils for doneness.
6. How can I make it vegetarian?
Use vegetable broth, omit bacon & sausage, or substitute with plant‑based sausage. Add extra vegetables or beans (like kidney beans) to boost protein.
Conclusion
Thank you so much for trying this Italian Sausage and Lentil Soup recipe! I love how it delivers bold flavors, minimal hands‑on time, and a satisfying, nourishing bowl with every spoonful. You can easily tailor the recipe to your taste—lighter, spicier, or more vegetable-heavy—and it keeps beautifully for leftovers. I hope it becomes one of your go-to comfort meals. Enjoy the warmth and richness of this soup, and happy cooking—may every bowl bring comfort, flavor, and joy!
Print
Italian Sausage and Lentil Soup
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
Description
This Italian Sausage and Lentil Soup is a hearty, flavorful, and easy one-pot meal packed with protein, smoky bacon, and fiber-rich lentils. Perfect for cold days and busy weeknights!
Ingredients
6 strips bacon, cut into small pieces
16 oz Italian sausage (bulk or removed from casings)
1 medium onion, finely chopped
2 sticks celery, finely chopped
1 medium red bell pepper, finely chopped
4 cloves garlic, minced
6 cups chicken broth
1 (15 oz) can tomato sauce
1½ cups dry green or brown lentils
½ tsp dried oregano
¼ tsp crushed red pepper flakes (or to taste)
Salt & pepper, to taste
Instructions
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Cook the bacon. In a large skillet over medium‑high heat, fry the bacon until crispy (about 10 minutes). Transfer to a paper towel–lined plate to drain. Leave the rendered fat in the skillet.
-
Brown the sausage. Using the same skillet, add the Italian sausage (breaking it apart with a spoon) and cook until browned, about 7–8 minutes. Transfer the browned sausage to the same plate as the bacon.
-
Sauté the aromatics. Leave about 1–2 tablespoons of fat in the pan. Add onion, celery, and red bell pepper, sautéing until softened and lightly browned (5–7 minutes).
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Add garlic. Stir in garlic and cook for about 30 seconds—don’t let it burn.
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Transfer to slow cooker. Pour the sautéed vegetable mixture into your slow cooker. Add cooked bacon, sausage, chicken broth, tomato sauce, lentils, oregano, and crushed red pepper flakes.
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Cook.
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High setting: 3–4 hours
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Low setting: 6–8 hours
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Finish. Taste and adjust with salt and pepper. If you’d like a creamier texture, use an immersion blender to partially blend some of the soup. Serve hot.
Alternate stovetop method: After sautéing, combine everything in a large pot or Dutch oven, bring to a simmer, and cook for ~1 hour until lentils are tender. You may need more liquid as it simmers.
Notes
Rinse lentils before using.
Use mild or hot Italian sausage to match your taste.
Freeze leftovers for up to 3 months.
Optional: add a splash of vinegar before serving to brighten flavor.
Use immersion blender to adjust texture.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 572
- Carbohydrates: 39g
- Protein: 29g