This hearty, comforting Lentil Sausage Soup is made lighter with turkey sausage! Packed with rich flavors and nutritious ingredients, its clean, healthy, and loaded with protein.

lentil turkey sausage soup in bowl with spoon, garnished with minced parsley.

Lentil soup and I have a special connection. As a child with a frugal Middle Eastern father, lentil soup often happened in my growing-up years. It was healthy, filling, and, most of all, affordable. Little did I know that one day, it would ultimately become my favorite comfort food.

With dozens of healthy, delicious lentil recipes, many of our most comforting meals on the blog often involve lentils. As the weather turns chilly, lentils offer hearty comfort and wholesome protein and nutrition.

And this lentil sausage soup is no exception! The delicious flavor will have your family asking for more. Packed with veggies, fiber, and protein, it is made lighter with ground turkey (instead of pork).

Why You’ll Love This Lentil Sausage Soup

  1. Hearty and unbelievably satisfying with protein-packed lentils, comforting turkey sausage, and wholesome veggies. We skip the pork in this recipe!
  2. Family-friendly and freezer-friendly. A rich and flavorful soup the whole family will love! Plus, it’s easy to store in the freezer for busy weeks.
  3. Easy to make with simple ingredients. Only 20 minutes of prep time before simmering.

Lentil Sausage Soup Ingredients

ingredients laid out for lentil turkey sausage soup - tomato paste, san marzano tomatoes, cauliflower, onion, celery, carrots, garlic, ground turkey, spices, lentils, rosemary, bay leaf.
  • Lentils: We use black lentils, but you can also use brown lentils, green lentils, or French green lentils.
  • Ground turkey: Or use any meat of your choice ( ground beef, lamb, chicken or vegan “meat’)
  • Sausage seasonings: Dried sage, red pepper flakes, crushed fennel seeds, marjoram (or sub oregano), and onion powder.
  • Yellow onion, garlic cloves, carrots, and celery: These veggies provide a savory, aromatic base for the soup.
  • Cauliflower: Soaks up all the delicious flavors and adds a bit of extra heartiness and comfort.
  • Fresh rosemary: Or sub fresh thyme. Adds a fragrant, woody, and earthy aroma for coziness.
  • Smoked paprika: To make the soup even heartier, this spice adds smokiness and subtle heat.
  • Bay leaf: Adds depth and enhances the flavors in the soup.
  • Canned tomatoes: We prefer to use whole San Marzano tomatoes, though diced tomatoes work too.
  • Tomato paste: To richen the broth, while adding to the savory flavor.
  • Chicken stock: Or use veggie broth if you prefer. Homemade stock adds even more depth of flavor!
  • Red wine vinegar: A hint of acidity that makes all of the flavors come alive.
  • For serving: Garnish with fresh parsley and serve with parmesan cheese and crusty bread.

How to Make Lentil Sausage Soup

Step one: Add the ground turkey to a large bowl and mix with salt, pepper, sage, red pepper flakes, fennel, marjoram, and onion powder.

wood board with prepped veggies next to bowl with ground turkey mixed with spices using spatula.
dutch oven with sautéed onions and wood spoon stirring.

Step two: In a large pot, add olive oil and onion, sautéing over medium heat for 2-3 minutes until tender and fragrant. Stir frequently with a wooden spoon. Add the turkey sausage and cook until browned. Add garlic and sauté a minute more.

dutch oven with wood spoon stirring ground turkey with onions.
large pot with chopped veggies, carrots, celery, cauliflower, added to sautéed onions and ground turkey sausage.

Step three: Add celery, carrots, cauliflower, rosemary, smoked paprika, bay leaves, pepper, salt, canned tomatoes, tomato paste, broth, and lentils.

large pot of turkey sausage soup with tomatoes and spices added to the pot.
large pot of turkey sausage soup with black caviar lentils added.

Step four: Bring the pot to a boil, then reduce to a simmer for 20-25 minutes or until lentils are tender.

Step five: Stir in red wine vinegar, then taste and adjust for salt and pepper. Enjoy the soup right away or let it cool and store in the fridge. This soup is always better the next day!

two bowls of lentil turkey sausage soup with spoons on wood surface next to sprigs of rosemary.

Variations

  • Lentils: Instead of black lentils, you can also use brown lentils, green lentils, or French green lentils. If using any of these varieties, add the lentils and broth after step 2 and simmer for 10 minutes before adding the vegetables.
  • Add dark, leafy greens: If desired, add chopped kale or chard in with the veggies. Or you can add a handful of baby spinach just before serving.
  • Make it vegan: You could try this with a plant-based chorizo!
  • Other possible additions: Green peas, white beans, or root vegetables would be tasty additions.

Storage

Let the soup cool completely, then transfer to an airtight container. Leftovers keep in the fridge for 4 days. You can freeze the soup for 2-3 months. Reheat on the stovetop or in the microwave.

Serving Suggestions

Garnish the Lentil Sausage Soup with fresh parsley or basil and serve with parmesan cheese and crusty bread, like our Homemade Sourdough. A simple salad like our Roasted Vegetable Salad would also make a nice side dish.

FAQs

Is lentil soup healthy?

Yes! Lentils in particular are packed with protein, magnesium, zinc, iron, and vitamin B6.

Do I need to rinse the lentils before making soup?

It’s a good idea to rinse lentils and remove any rocks or debris. If you place them in a bowl of water, remove any lentils that float to the top.

Why does my lentil soup taste bland?

Don’t skimp on the spices, and be sure to cook the aromatics until fragrant. Using a homemade vegetable stock can also infuse the soup with rich flavor.

Is turkey sausage healthier than pork?

Yes, it is generally healthier. Turkey sausage has fewer calories, less saturated fat, less sodium and more protein.

large pot with lentil turkey sausage soup topped with sprig of rosemary and minced parsley.

Enjoy this easy Lentil Sausage Soup recipe, and let me know what you think in the comments!

More Favorite Lentil Soup Recipes!

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lentil Sausage soup

Lentil Sausage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 9 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free
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Description

A hearty and comforting Lentil Turkey Sausage Soup packed with rich flavors and nutritious ingredients. Clean, healthy, and loaded with protein.

Ingredients

Units

Turkey Italian Sausage

  • 1 pound ground turkey (or meat of choice)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon marjoram (or sub oregano)
  • 1 teaspoon onion powder

For the Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups carrots, chopped
  • 2 stalks celery, diced
  • 2 cups cauliflower, small flowerets
  • 1 cup black lentils *see notes for other lentil varieties
  • 1 1/2 tablespoons fresh rosemary, minced (or sub fresh thyme)
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1/4 teaspoon black pepper, adjust to taste
  • 1 teaspoon salt (we used mineral kosher salt)
  • 15 ounces canned tomatoes (whole san marzano tomatoes preferred but diced tomatoes will work too)
  • 1 tablespoon tomato paste
  • 6 cups chicken broth or veggie broth
  • 1 tablespoon red wine vinegar or to taste
  • 1/2 cup fresh parsley to garnish
  • serve with parmesan cheese and crusty bread if desired

Instructions

  1. Make the turkey sausage by mixing salt, pepper, sage, red pepper flakes, fennel, marjoram, and onion powder with the ground meat in a medium bowl. 
  2. Add olive oil and onion to a large pot and stir with a wooden spoon over medium heat for 2-3 minutes until tender and fragrant. Add turkey sausage, stir and cook until browned. Add garlic sautéing a minute more.
  3. Add celery, carrots, and cauliflower, rosemary, smoked paprika, bay leaves, pepper, salt, canned tomatoes, tomato paste, broth, and lentils.
  4. Bring soup to a boil and turn down to a simmer for 20-25 minutes or until lentils are tender.
  5. Stir in red wine vinegar. Adjust salt and pepper to taste. This soup is always better the next day!

Notes

For brown lentils, green lentils or French green lentils, add lentils and broth after step 2 and simmer for 10 minutes before adding the vegetables.

Store leftovers in the fridge in a sealed container for 4 days.

If desired add chopped kale or chard in with the veggies or a handful of spinach just before serving.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 366
  • Sugar: 6.8 g
  • Sodium: 543.7 mg
  • Fat: 13 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 36.7 g
  • Fiber: 8.3 g
  • Protein: 30.2 g
  • Cholesterol: 52.2 mg

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Comments

  1. This was very good! A little time consuming making my own sausage, but worth it. I toasted the fennel seeds and that elevated the flavor. I made as per the recipe. For me the fresh rosemary was a little overpowering, so I would cut back on that next time. Next time I will use only 8 oz of the chicken sausage and add another 1/2 cup of lentils. The cooking time resulted in nicely done (not mushy) vegetables. Some mushrooms would also go nicely.

    Reply

  2. The flavors in this soup are delicious. I cooked the lentils separately so that neither they, nor the veggies, would get mushy. I would add more lentils next time. Definitely a keeper!

    Reply

  5. Delicious, wholesome, flavorful, and hearty. Perfect with some rustic bread and butter. I am looking forward to leftovers!

    Reply

  6. This is so good!!! I used impossible meat and I accidentally added 28oz of San Marzano tomatoes. It still turned out really well! I also added orzo to mine. I love the spices, especially the fennel. Beautiful soup, thank you so much!! ❤️

    Reply

  10. A chilly night in Northern California called for a hearty soup, and boy did this deliver.
    Absolutely delicious! I took the extra step of toasting the fennel seeds and the sausage was so flavorful. The cauliflower and lentils added great texture. I included dinosaur kale to make it a one-dish meal. We will be making this one again and again!

    Reply

  11. I want to make this, but can’t do Nightshades. What do you suggest I use instead of the can of tomatoes?

    Reply

    1. Hi Peggy, These are just suggestions, I haven’t tried this but how about add more broth (the tomato measurement), more veggies, and a tablespoon or so of dijon mustard- or something to give tang, more vinegar? May need to adjust with a touch of maple?

      Reply

      3. Tonia, I made this last night with substitutions and it was so flavorful. It’s a keeper! I used liquid smoke to replace smoked paprika, a can of diced beets w/juice to replace the tomatoes, and umboshi paste to replace the tomato paste. Left the red pepper flakes out, and added extra red wine vinegar for the acidity. YUM!! Thanks so much for your help modifying the recipe to be allergen-free and still tasty!! You’re the best!!!!

        Reply

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