Vegan Lentil Sausage Soup has all the delicious flavors of the classic favorite but without the meat. This totally plant-based soup features vegan Italian sausage, earthy brown lentils, and rainbow Swiss chard in a tangy tomato based broth with herbs and spices. It is a cozy, hearty and nutritious one pot recipe that comes together in less than an hour.
What is Lentil and Sausage Soup?
Lentil and Sausage soup is a rich and hearty soup made with savory Italian sausage, dried lentils, carrots, celery and onions. It often also includes tomatoes and herbs to make a savory broth that has a smoky note and an Italian vibe.
This hearty and healthy lentil sausage soup is made with vegan sausage rather than with a more traditional pork sausage. Even as a meatless recipe, this soup is rich and has the smoky depth of flavor of a meaty one.
To give the broth more smoky depth, the combination of smoked paprika, fennel and Italian seasoning pairs with tangy crushed tomatoes. There is no need for any commercial broth as this soup makes its own stock as you cook the vegetables infusing the soup with so much flavor.
Why you'll love this RECIPE
- It's filling, satisfying and super cozy
- Relies on simple and budget friendly ingredients like dried lentils and humble vegetables for bulk and flavor.
- Super flavorful. The Italian sausage infuses the broth with smoky notes and the fennel is fragrant and distinctly flavored. The Italian herbs bring out the tangy flavor of tomato and make the earthy lentils tastier.
- This vegan lentil and sausage soup is totally plant-based, gluten free and allergy friendly. I have used vegan sausages from Beyond Meat for this recipe but you can use your favorite type. They have not sponsored this recipe, I just like theirs the best because they have a meaty flavor and texture that is perfect in recipes like this.
- Comes together in one pot in about 45 minutes.
- Full of plant-based protein and iron. This is an "eat your beans and greens" recipe that packs a serious nutritional punch. It's really healthy!
Time-saving Tips
To cook like a pro, shave off 20 minutes from this recipe by cooking the sausage in the oven at the same time as sautéing the veggies and/or boiling the lentils in water on a back burner rather than making it all in the same pot. The soup will be ready in half the time, but there will be more dirty dishes...
Vegan Lentil and Sausage Soup Ingredients
This lentil and sausage soup recipe has a short ingredient list made up of the usual savory suspects. From aromatics to veggies and even the spices, there are no surprises here.
- Yellow Onion and Garlic: These two savory aromatics infuse the broth with that beloved oniony flavor.
- Vegan Italian Sausages: We are using Beyond, sweet Italian links for this recipe but you can choose your favorite.
- Celery and Carrots: These two are unsung heroes in the soup game. Paired with onion the make mirepoix which is the base for many sauces and stocks.
- Dried Brown Lentils: We are using the humble lentil in this healthy soup, but you can use French lentils or black lentils. I don't recommend yellow lentils, green lentils or red lentils because they do not keep their shape and give more of a puree vibe to a soup.
- Crushed Tomatoes: I love using crushed tomatoes in soups because there is a lot of flavor but very little texture. Of course if you prefer, you can use fresh tomatoes either chopped or pureed smooth in a blender instead.
- Swiss Chard: Rainbow chard is such a wonderful green for soups. It has the tender mouthfeel of spinach but it's heartier like kale and doesn't break down or shrink so much. Plus it's such a great ingredient for Italian recipes.
- Oregano, Fennel Seeds, Smoked Paprika and Salt: These spices imbue the broth of the soup with an herbaceous and smoky depth that is the perfect vehicle for the earth lentils.
Bonus tip: For some extra heat, add 1 tsp crushed red pepper flakes.
How to make Vegan Lentil and Sausage Soup
This soup recipe is easy enough for a beginner cook yet tastes like an heirloom family recipe passed from generation to generation. You will be so surprised at how easy it is to produce a restaurant quality flavor without fancy techniques or equipment.
- Cook the sausage in the oven on a sheet pan.
- Sauté the garlic, onions, celery and carrots in extra virgin olive oil to make the base for the broth.
- Add the spices and seasonings and sauté to bring out all the flavors.
- Dice the sausage and add to the pot with water and lentils.
- Boil until lentils are tender, then add crushed tomato and Swiss chard.
Tips for Making the Best Lentil and Sausage Soup
- Add some heat: If you like it spicy, add crushed red pepper and black pepper to bring up the heat.
- Bump up the umami: Add some nutritional yeast for a cheesy flavor with the benefit of added protein and B12. Or reach for some parmesan for a vegetarian soup.
- Experiment with ingredients: Instead of dried lentils, use canned chickpeas or cannellini beans. Not only will it taste fantastic, but the soup will be ready quicker.
- Add more veggies: Zucchini, squash and corn are great additions to this vegan lentil soup.
- Use fresh herbs: If you have an herb garden that's busting at the seams, try adding fresh herbs like mint, oregano or parsley to this soup. You can never be too herbaceous in my opinion! But if using fresh, add at the end when adding the chard to keep the fresh vibe.
FAQs
Absolutely! If you eat a whole foods, plant-based diet that does not include mock meats, by all means choose your favorite. I would choose tempeh for this recipe, and crumble it into small bits to resemble ground sausage. To bring up the flavor, sauté the tempeh with the aromatics and spices, and make sure to brown it well.
While I eat a plant-based diet and prefer vegan sausage, I realize many of you don't. This vegan recipe can absolutely be made with meat if you prefer. If using links, bake or fry them until cooked and then chop them up or use ground sausage and cook in the pot with the vegetables.
If you have a broth or consommé that you love, go ahead and substitute it for the water in this soup. However, be aware that it may be salty. If substituting a prepared stock, omit the salt from the recipe until the very end. You should taste it and adjust to your taste preferences.
If Swiss chard is not in season or available, use kale. When kale is not available either, cabbage is a great sub which should be very easy to find. However, if using cabbage, add it during the sauté step of the recipe with the carrots and celery. That way it has a chance to get really flavorful and tender.
Yes, you can. I love making soup in an instant pot. It will be much faster, once everything is in the pot, it should only take about 15 minutes for the lentils and carrots to be tender.
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Vegan Lentil and Sausage Soup
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 yellow onion diced
- 3 cloves garlic minced
- 4 Vegan Italian Sausage Links
- 1 cup celery chopped small
- 2 cups carrots cut in rounds
- 12 cups water
- 28 oz Crushed tomatoes canned
- 1 bunch swiss chard stemmed and chopped small
- 2 tbsp oregano dried
- 1 tbsp fennel seeds
- 1 tsp salt
- 2 tbsp smoked paprika
- 1 cup brown lentils rinsed
Instructions
- Preheat oven to 400
- Add sausages to a baking sheet and spray with extra virgin olive oil and bake for 15 minutes until browned. Once cooled chop into bite sized pieces.
- To a large soup pot on medium heat, add 2 tbsp extra virgin olive oil and heat. Then add onion and garlic and cook for 2-3 minutes until fragrant.Next add celery and carrots and cook for 5 minutes.
- Add fennel, Italian seasoning, salt and paprika and cook for 5 more minutes, stirring often to prevent sticking or burning.
- Add the chopped sausage, water and lentils. Bring to a boil and cook for about 20 minutes until the lentils are tender.
- Once lentils are soft, add the tomatoes and Swiss chard. Cook for 5 more minutes to soften the chard and meld the flavors. Once everything is fork tender, it is ready. If you have time to continue cooking the soup, it will get more flavorful with time but it can be enjoyed at this point.
- Let cool completely before covering and then store the soup in the refrigerator. Consume within 5 days for best quality or freeze for up to 3 months.
Sherrie
Very tasty recipe! I did notice a typo?... In your ingredient list you write 2 Tbs oregano dried but in step 4 of your instructions you mention adding Italian seasoning. I used 2 Tbs Italian seasoning in mine, not straight oregano and it was good. I also added the nutritional yeast to give it a bit more flavor. I added roasted butternut squash to my leftovers the next day and it was fantastic too!
Sara Tercero
Sounds awesome! Thanks for the feedback will def check the recipe again for accuracy. Love the addition of butternut!
Joni Shimabukuro
I noticed that typo in the instructions as well but used 2 Tb of oregano. This was my first time using fennel seeds and I loved the flavor in this soup! As a “topping” after dishing out in bowls, I added some Pir-Piri oil that we got as a gift from The Getaway Co. in Portugal. It added a little kick but not overpowering. Thanks again for this wonderful recipe Sara!
Sara Tercero
Hi Joni! Thanks for trying the soup. I bet the pier pro was amazing. I appreciate the feedback and rating. Sorry about the typo!
Linda Mcclintock
Can’t wait to make this when our dreaded winter arrives again ..
I might add some vegan stock powder at the end if it needs it
I’m so pleased I found you
Although I’ve been vegan ( cruelty free ) for 40 years I’m always inspired by new exciting recipes and you have nailed it x
Sara Tercero
Thanks Linda, hope you try it out. Glad you are here!