Sausage Lentil Soup with Parmesan and Kale

My family and I crave this sausage lentil soup all year—it’s the ultimate hearty, cozy dinner, big on flavor yet easy on effort. I’ll show you how to whip up this comforting, hassle-free soup with kitchen staples.

I’ve been making versions of this sausage lentil soup for years, but I still remember the first time it came together on a chaotic weeknight as a new mom. I grabbed lentils and tomatoes from the pantry, found kielbasa in the freezer, added broth, red wine, a handful of spices, and some kale—and just like that, a “clean out the cupboards” dinner turned into a full-blown family favorite.

Most of what you need is probably already in your kitchen: smoky kielbasa (or any good sausage you love), hearty brown or French green lentils that hold their shape, and a splash of cream at the end if you want that silky finish. It’s cozy, deeply flavorful, and proof that simple ingredients can make seriously good soup.

How to make lentil soup with sausage

This sausage lentil soup recipe is as easy as dumping the ingredients into a pot and stirring occasionally. Then, you just let everything simmer away so the flavors come together. It’s maximum flavor with minimum effort. This is how it’s done:

1. Start soup base: Brown the sausages in a large soup pot. Add the onion and garlic, then sauté until the onions are softened. Why ⇢ When you brown meat, a process called the Maillard Reaction occurs. It’s essentially when amino acids and sugars combine during high-temperature cooking, making food more flavorful. You’ll know this has happened when the sausage browns.
2. Add wine: Add the red wine and bring it to a boil. Let it simmer until it reduces by half. Why ⇢ After you cook the sausage and onions, there will be dark spots on the bottom of your pot called fond, which is ultra-flavorful. The red wine helps remove the fond and adds a complex flavor.

3. Simmer: Next, add the stock, diced tomatoes, and lentils. Let everything meld together as it simmers for about 45 minutes. Why ⇢ This step cooks the lentils and allows the robust flavors in the soup to blend.
4. Finish the soup: Add the chopped kale, and if you like it slightly creamy, the whipping cream. Let the kale wilt, then serve with black pepper and Parmesan cheese. Why ⇢ While optional, the cream adds richness and body to the soup while cutting through the acidity from the tomatoes.

Can you make sausage lentil soup in a crockpot?

If you’d prefer to let the crockpot or slow cooker do the heavy lifting, this recipe can be easily adapted!

• Brown sausage: I’d still start by browning the sausage in a skillet, along with the onion and garlic – it just adds so much depth to the soup. Add the spices, then deglaze the pan with the red wine, scraping up the flavorful bits from the bottom. Let it simmer away until the red wine reduces.
• Transfer to slow cooker: Once the wine has reduced, transfer the skillet contents into the slow cooker, then add the stock, tomatoes, and lentils.
• Walk away: Set it to low for around 3-4 hours until the lentils are tender.
• Finish and serve: In the last 30 minutes, add the kale and whipping cream and let the kale wilt. Ladle the mixture into bowls and add the parmesan cheese—enjoy!

How to store and reheat

Store: Let the soup cool to room temperature, then transfer it to a covered container and refrigerate for 3-4 days.

Freeze: Lentil sausage soup freezes well! Once cooled completely, portion it into airtight containers or freezer bags. It will keep in the freezer for up to three months. Transfer it to the fridge the day before you want to enjoy it so it can thaw overnight.

Reheat: Pour the leftovers into a pot and gently heat on the stovetop. Stir it now and again until it’s warmed through. If you reheat it in the microwave, do so in intervals and stir with a spoon in between.

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Sausage Lentil Soup Recipe

Prep: 25 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 10 minutes mins

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Recipe video above. I've been making variations of this sausage lentil soup for years, as I always have the ingredients in my kitchen. If you don't have kielbasa sausage in your fridge or freezer, use what you have on hand. Italian sausage, garlic sausage, or even chorizo all work well. And I recommend making some garlic bread while the soup simmers. You can thank me for it later!

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Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 ½ lb kielbasa sausage (sliced into coins)
• ▢ 1 medium onion (finely minced)
• ▢ 4 cloves garlic (finely minced)
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ 1 cup red wine (optional)
• ▢ 5 cups beef stock
• ▢ 15 ounce can diced tomatoes (I like fire-roasted tomatoes)
• ▢ 1 ½ cup brown lentils (picked through and rinsed)
• ▢ 1 cup finely chopped kale
• ▢ ¼ cup whipping cream (see notes)
• ▢ Parmesan cheese (to serve)

Instructions 

• Heat the olive oil in a large soup pot over medium heat then add the sausage. Cook, stirring occasionally, until the sausage rounds are golden. Add the onion and garlic and cook until the onions soften, about 5 minutes.
  1 ½ lb kielbasa sausage, 1 medium onion, 4 cloves garlic, 2 tablespoons olive oil
  
• Add the smoked paprika, Italian seasoning, salt and pepper and stir for about 30 seconds. Add the red wine, bring it to a boil, and let it reduce by half, scraping the bottom of the pot to remove any bits that are stuck on.
  2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 cup red wine, 1 teaspoon pepper
  
• Add the stock, diced tomatoes, and lentils and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer gently, stirring a few times, until the lentils are tender, about 45 minutes.
  5 cups beef stock, 15 ounce can diced tomatoes, 1 ½ cup brown lentils
  
• Add the chopped kale and whipping cream (if using) and let the kale wilt. Taste and add more salt and pepper, if wanted.
  1 cup finely chopped kale, ¼ cup whipping cream
  
• Serve with some pepper and parmesan over the top.
  Parmesan cheese
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Video

Notes

Browning sausages: The time it takes to brown the sausages depends on the width of your pot. A wider pot has more surface area and will, therefore, brown the sausages faster. Don’t rush this step—it adds a lot of flavor.

Types of lentils: Either brown lentils or French green lentils can be used in this recipe.

Red wine: If you avoid alcohol, you can replace the wine with stock. 

Whipping cream: I love adding a touch of whipping cream, as it enhances the flavor and texture without making the dish a cream soup. But the soup will still be very good if you don’t want to add it. 

Consistency: This soup strikes a balance between thick and thin, but it’s easy to adjust for personal preference. To make it thinner, add more stock. To make it thicker, boil with the lid off for several minutes. 

In a hurry? If you need to make this quickly, start by boiling the lentils in the stock. Then, brown the sausages and follow the rest of the soup directions. In step 3, pour the boiling lentils into the soup pot. 

Nutrition

Serving: 1 bowl, Calories: 525kcal (26%), Carbohydrates: 30g (10%), Protein: 25g (50%), Fat: 31g (48%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 68mg (23%), Sodium: 1417mg (62%), Potassium: 1015mg (29%), Fiber: 12g (50%), Sugar: 4g (4%), Vitamin A: 695IU (14%), Vitamin C: 11mg (13%), Calcium: 80mg (8%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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