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Easy Slow Cooker Sausage and Lentil Soup

Easy Slow Cooker Sausage and Lentil Soup

This hearty Slow Cooker Sausage and Lentil Soup is the ultimate cold-weather comfort food. Packed with protein-rich lentils, savory Italian sausage, and vegetables simmered in a flavorful broth, it’s an easy, budget-friendly dinner that practically cooks itself.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 servings
Calories 370 kcal

Equipment

  • slow cooker or crockpot
  • large skillet for browning sausage
  • cutting board
  • chef's knife
  • measuring cups and spoons
  • wooden spoon
  • ladle
  • Airtight Containers for storage or freezing

Ingredients
  

  • 1 pound Italian sausage (mild or hot, casings removed)
  • 1 tablespoon olive oil (optional, for sautéing vegetables)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dried brown or green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar or lemon juice, for finishing
  • 2 tablespoons fresh parsley or spinach, chopped (optional)
  • 1/4 cup fresh grated Parmesan, for serving

Instructions
 

  • In a large skillet over medium-high heat, brown the Italian sausage until fully cooked, breaking it up into small pieces. Drain excess fat and transfer the sausage to the slow cooker.
  • (Optional) In the same skillet, add olive oil and sauté the onion, carrots, and celery for 5 minutes until softened. Transfer to the slow cooker.
  • Add garlic, lentils, diced tomatoes (with juice), broth, thyme, oregano, bay leaves, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the lentils are tender and the vegetables are soft.
  • Remove bay leaves. Stir in red wine vinegar or lemon juice to brighten the flavor. Taste and adjust salt and pepper as needed.
  • Garnish with chopped parsley or spinach before serving. Ladle soup into bowls and top with freshly grated Parmesan cheese.

Notes

Tips: Do not salt the soup until after the lentils are cooked to ensure they soften properly. For a thicker texture, puree a portion of the soup with an immersion blender. For a thinner soup, stir in extra broth as needed.
Make it lighter: Substitute chicken or turkey sausage to reduce fat content.
Storage: Store in the refrigerator up to 5 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth.
Serving Suggestion: Serve with crusty bread or over rice for a heartier meal.