Italian Lentil Soup with Sausage

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Recipe by South Your Mouth

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Italian Lentil Soup with Sausage

1 15.5-oz bag Hurst’s Garlic & Herb Lentils

1.25-1.5 lbs. Italian sausage (I used hot)

2 tablespoons olive oil

2 cups diced onion

1 1/2 cups diced carrots

1 1/2 cups diced celery

3-4 cloves garlic, diced

6 cups chicken broth

2 cups water

Remove casings from sausage (if applicable). Brown and crumble sausage over medium to medium-high heat in a Dutch oven or large pot until cooked through (take care not to let the pot scorch or burn). Using a slotted spoon, remove sausage from pot and set aside.

Add olive oil, carrots, onion and celery to pot and sauté until onions become translucent (about 4-5 minutes). Take a picture so you can show your friends you just cooked a classic French mirepoix. Boom.

Add garlic and continue cooking for 2 minutes.

Add chicken broth, water, lentils (with seasoning packet) and sausage to pot and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 40 minutes or until lentils are tender. Turn off heat and let soup rest, covered, for 20 minutes before serving.


  • You can use ground beef, pork or turkey instead of the Italian sausage but you’ll need to season it liberally (suggest salt, pepper, fennel seeds, garlic and oregano).
  • I went with a small dice on the veggies (about 1/4 inch).
  • If you’re looking to recreate Carrabba’s Spicy Sausage and Lentil Soup, add 2 cans petite diced tomatoes (with juice) and reduce the water to 1 cup and I think it would be a bang-on copycat recipe. Seriously.
  • If you can’t find Hurst's Garlic & Herb Lentils in your market, please ask your grocer for them. Until then, you can order them online :)