When the weather turns crisp and your sweater becomes your second skin, nothing hits the spot like a warm bowl of hearty, creamy sausage and green lentil soup with spinach. It’s cozy, filling, and laced with the kind of comforting flavors that make you slow down and savor each bite. This dish isn’t just a fall soup—it’s practically autumn in a bowl. With a rich, slightly spicy base, tender green lentils, and creamy broth folded together with crumbled sausage and fresh spinach, this soup is a delightful twist on classic lentil and sausage recipes. If you've ever fallen in love with the carrabbas sausage and lentil soup recipe, this version takes it a notch further with added creaminess and a rustic homemade touch.
Creamy Sausage and Green Lentil Soup with Spinach
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American, Western
Servings 6 generous bowls
Large soup pot or Dutch oven A heavy-bottomed pot helps evenly cook and retain heat. If you don’t have one, a large stainless steel pot will work just fine.
Wooden Spoon or Spatula For breaking up and stirring the sausage as it browns.
Chef’s knife and cutting board Essential for prepping your vegetables.
Ladle Makes serving your soup cleaner and easier.
Immersion blender (optional) If you prefer a smoother, creamier texture, you can blend part of the soup.
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy, depending on preference, casings removed
- 1 yellow onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1½ cups dried green lentils rinsed and picked over
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional for extra heat
- 6 cups chicken broth low-sodium preferred
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups fresh spinach loosely packed
- 1 cup heavy cream or ½ cup whole milk + ½ cup sour cream for a lighter version
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Freshly grated Parmesan cheese optional
Brown the Sausage
Heat the olive oil in a large pot over medium heat. Add the sausage and use a wooden spoon to break it into crumbles. Cook until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
Sauté the Aromatics
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes or until softened. Add the garlic, smoked paprika, red pepper flakes (if using), thyme, and a pinch of salt. Stir for 1–2 minutes until fragrant.
Add the Lentils and Broth
Pour in the rinsed green lentils, return the sausage to the pot, and add the chicken broth and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 30–35 minutes or until the lentils are tender.
Stir in Spinach and Cream
Remove the bay leaf. Stir in the fresh spinach and cook for another 2–3 minutes until wilted. Add the heavy cream and stir gently to combine. Taste and adjust seasoning with salt and black pepper.
Optional Blending
If you prefer a thicker, creamier texture, use an immersion blender to partially blend the soup—just a few pulses will give it that velvety feel while still keeping some texture.
Serve and Garnish
Ladle the soup into bowls and top with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot with crusty bread or a simple green salad.
Pairings
This creamy sausage and green lentil soup plays well with a variety of sides and beverages. Here are some thoughtful pairings:
- Crusty Artisan Bread: Perfect for soaking up the rich broth.
- Garlic Breadsticks: Adds a little crunch and flavor to each bite.
- Simple Mixed Greens Salad: Tossed with balsamic vinaigrette, it’s a great fresh contrast.
- Chardonnay or Pinot Noir: A glass of wine makes it a grown-up, cozy meal.
- Hot Apple Cider or Sparkling Water with Lemon: For non-alcoholic options that refresh without overpowering the soup.
FAQs
1. What type of sausage works best for this recipe?
Italian sausage is the go-to here—either mild or spicy depending on your flavor preference. Turkey or chicken sausage works too for a leaner twist.
2. Can I use brown lentils instead of green?
Absolutely. Brown lentil soup has a slightly earthier flavor and cooks a bit faster. Either type works in this lentil sausage soup.
3. Is this soup good for meal prep or freezing?
Yes, it’s fantastic for both. This lentil and sausage soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Just omit the cream before freezing and stir it in when reheating.
4. Can I make this in a crockpot?
You bet. For a lentil soup recipe crockpot-style, brown the sausage and sauté the veggies first, then combine everything (except the cream and spinach) in the slow cooker. Cook on low for 6–7 hours or on high for 3–4. Stir in cream and spinach at the end.
5. Is this considered an antiinflammatory soup?
It can be! Lentils are high in fiber and antioxidants, and when paired with leafy greens like spinach and heart-healthy olive oil, this becomes a nourishing option that fits well within many antiinflammatory diets—especially if you use turkey sausage and reduce the cream.
