Italian Sausage & Lentil Soup

by Brittany on January 18, 2011

Posted January 18, 2011 by Brittany
Naturally Gluten/Dairy/Soy/Rice/Egg/Corn Free. Lentils and Sausage are a match made in heaven. Paired with italian spices they create a soup that will comfort your soul and please your palette.

  • Prep Time :
    15 min
  • Cook Time :
    60 min
  • Ready Time :
    1 hour, 15 min


14 cups


  • 1 Package (uncooked) Spicy Italian Sauce Links
  • 1 Large Onion Chopped
  • 5 Carrots Chopped
  • 3 Stalks Celery Chopped
  • 1 LB Bag Dried Pardina Lentils (Brown Lentils) (roughly 2 1/3 cup)
  • 1 TBS Salt
  • 1 TBS Better than Bouillon Beef Stock (Or Chicken)
  • 1 TBS Garlic Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Dried thyme
  • 1 Tsp Dried Rosemary
  • 1 Tsp Dried Oregano
  • 14 cups Water


Lentils and Sausage. Bet you didn’t know they were a match made in heaven. I didn’t.  My husband and I have a fondness for Lentils.. I make several different variations of Lentil Soup often and am always trying to think of new flavors for it. This morning before work I decided to throw together a soup for us to eat throughout the day. Making soup is mindless for me- its just one of those things that I can always make taste good.. throw in enough spices and any pot of simmering anything can taste wonderful.  SO anyways this morning I was looking through the freezer- saw the package of Italian Sausage and went with it. The awesome flavor the lentils and Sausage created was exciting for me- one you will most likley see me use again in a different format.

So here it is.. Another Soup Recipe. Its inexpensive, fast and easy to make.. and will work really well in a crock-pot if you choose that route. This morning I actually cooked the soup on the stove so that I could bring some with me for lunch and then transferred it to my crock-pot  turned it on low and left it on all day- so my husband could come home from work to hot soup ready for him.  If you cook it in a crock pot- the only thing you will want to do different is to pre-cook the meat and then throw the cooked meat into the crock pot with all the other ingredients.

  1. Cut Sausage links into bite sized pieces (Tip: Do this while the meat is still partially frozen for a cleaner cut)
  2. In a Large Heavy Bottomed Soup Pot Cook the Sausage with a little bit of oil. Once the sausage is fully cooked- drain the excess oil.
  3. In the pot- add to the meat the Onions and Saute briefly. Add the remaining ingredients and spices (in whatever order suites your fancy :)
  4. Bring the soup to a gently boil- cover and cook for 1 hour. Stir the soup every so often. Give it a taste test towards the end of its cooking time and adjust spices according to your preference.
  5. Serve !

Try adding A few handfuls of spinach to the soup before serving- and remove the soup from heat once the spinach wilts. You could also throw other root vegetables – I almost added Jerusalem artichokes- but left them out as I was running too short on time to peel and chop them this morning.

This recipe has been linked to Real Food Weekly

{ 2 comments… read them below or add one }

Heidi @Adventures of a Gluten Free Mom February 5, 2011 at 5:34 pm

Oh this looks so good Brittany and with just a couple of tweaks it will work perfectly with our modified elimination diet, WOOT!



Brittany February 5, 2011 at 9:10 pm

I have been meaning to ask how you are surviving over there on that oh so fun elimination diet! Been thinking of you.. :)


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