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If you ask me, soup season is pretty much here, but you’d never know based on the looks outside as I write this blog! It’s sunny and as warm as it could be for a mid-September day, and as much as I live for weather like this, I know that fall is creeping in. The dip in temperatures at night is undeniably colder than it was just a few weeks ago. In about a week, it will be the fall solstice, and honestly, I’m not mad about it. Our bodies start moving differently as the cold comes in, our cravings change, and I love that feeling.
I love a good soup, and I promise to deliver on creating more delicious one pot meals to make life a little easier as we head into colder days. Soups are a wonderfully delicious and relatively inexpensive meal to make. I love that you can clear out your fridge and freezer and have a nutrient dense, protein rich meal (or meals if you live alone) on the table in approximately 30-45 minutes. As most of us know, the longer a soup sits, the tastier it gets, so double batch, triple batch, throw some in the freezer, and definitely have a bowl the next day!
Lentil tomato soup is earthy, subtly sweet, and deeply savoury, especially when paired with sausage and warming spices. The lentils break down slightly, giving the soup a creamy, rich consistency without needing cream. The combination of crushed tomatoes, fresh heirlooms, and a touch of tomato paste gives it a sweet, tangy backbone that ties everything together. And let’s not forget the sausage, it adds a peppery, spiced depth that transforms this into the best tomato and lentil soup recipe you’ll try all season!
This recipe makes use of fridge staples, pantry heroes, and a few fresh favourites:
Making this soup is quick and easy. Packed with pantry staples, this soup comes together in under an hour and serves 6. Let’s get into it!
Start by heating a generous drizzle of olive oil in your large Dutch oven over medium heat. Add the onion, carrots, celery, and a pinch of chilli flakes. Stir frequently, cover the pot with a lid, and let the vegetables soften and sweat. This step helps develop the base flavour of your soup.
Once the veggies are tender, stir in the garlic until fragrant. Add the sausage to the pot, breaking it apart with a spatula as it browns. Stir in the tomato paste and toast it for about a minute, then mix in the chopped fresh tomatoes and the can of crushed tomatoes.
Add in the dried thyme, oregano, and rinsed red lentils. Pour in the stock (or water), toss in the Parmigiano rind, and season everything with salt and pepper. Cover and simmer the soup for 15 to 20 minutes until the lentils are soft and the flavours are well developed.
Once the lentils are tender, stir in the chopped kale and let it wilt down into the soup. Taste and adjust the seasoning if needed. Ladle the soup into bowls and top with freshly shaved Parmigiano or Pecorino for a cozy, hearty finish.
This easy sausage soup recipe is incredibly flexible and can be adjusted to suit your pantry or dietary needs. It’s super vegan friendly, all you need to do is skip the parmigiano rind and use your choice of sausage. Try adding chickpeas or a veggie ground to beef up the soup. Craving more heat? Add a spoonful of harissa or an extra pinch of chilli flakes to turn up the spice. And if you desire more texture and staying power, stir in cooked grains like quinoa or farro near the end of cooking. This soup is truly adaptable to what you have on hand and your personal preferences!
This soup is already creamy thanks to the lentils, but if you’re craving even more creaminess, try blending half the soup with an immersion blender and stirring it back in. You can also add a splash of coconut milk or cream at the end for a luxurious twist.
Leftovers are your best friend with this recipe.
This red lentil soup is everything you want in a weeknight meal: wholesome, filling, and budget-friendly. It’s built with accessible ingredients that deliver big flavour without a lot of fuss. Red lentils are quick-cooking and require no soaking, which means you can get a cozy, nourishing dinner on the table in under an hour. Thanks to the combination of lentils, sausage, and kale, this soup is also packed with plant-based protein, fibre, and iron. It’s perfect for meal prep and holds up beautifully in the freezer for easy reheat-and-eat lunches. Even better? This recipe is naturally gluten-free and can be made dairy-free with a few simple swaps. If you’ve been craving a hearty sausage soup that’s equal parts comforting and nutritious, this one will not disappoint. It’s satisfying, flavourful, and leaves you feeling grounded and well-fed.
What kind of sausage should I use? Any sausage you prefer; you can never go wrong with a classic Italian sausage. If you want to keep it plant based, switch it up to something that fits your needs.
Can I make this vegetarian? Yes, just omit the sausage!
Do red lentils need to be soaked? No soaking necessary! Red lentils cook quickly and break down beautifully in soups.
What’s the best pot for soup? A heavy-bottomed Dutch oven like this Staub Cocotte is ideal for heat retention and even cooking.
Love a warming bowl? These Teri-Ann favourites might be right up your alley:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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10 Responses
Hi Teri-Ann
I’m new to your blog and I am loving your recipes and content!
In regards to the red lentil sausage soup, how many ounces of crushed tomato did you use?
Thanks, Debbie
Hi Debbie! I used a 796 ml can. I hope you love the soup!
How much garlic? Quantity seems to be missing in the recipe 🙂
Hi Michelle! 1 large clove is what I used.
This soup recipe is absolutely delicious! I made with Italian sausage and served with fresh bread and it was a perfect meal!!!
I am thrilled you loved it! Please rate the recipe if you have a chance!
Such a flavorful hearty soup! Wait to salt under tasting at the end… my Parm rind salted it up pretty quick! Make it today!
I love salt haha. I am so glad you loved it!!
Fab soup! Even better with moose sausage that my husband made.
I’ve been making it on repeat since you posted. Thanks Teri-Ann!
You took it up a notch Terri!! Thanks so much for taking the time to rate and review this recipe 🙂 I’m so glad you were able to incorporate something your husband made!