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Lentil Soup with Sausage

Lentil Stew with Sausage

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 45 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 45 minutes
  • Category: Soups
  • Cuisine: Italian


This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.


Units Scale
  • 2 Tbsp. olive oil
  • 1/3 lb. pancetta (about 6 thick slices)
  • 1 lb. Italian sausage (mild, sweet or hot; whatever your preference)
  • 1 medium-large sweet yellow onion, diced into 11/2 – 2 cups
  • 4 large carrots, diced
  • 3 large stalks celery, diced (include as many of the leaves as possible)
  • 3 cloves garlic, minced to equal 1 Tbsp.
  • 1 cup brown lentils, preferably Umbrian lentils
  • 4 cups chicken broth/stock
  • 2 whole unpeeled zucchini, cut into 1/4” chunks
  • 1 green bell pepper, diced
  • 2 28 oz. cans whole peeled tomatoes (San Marzano if possible)
  • 1/2 lb (3 large) russet potatoes, cut into 3/4″ chunks
  • 1 15oz. can artichoke hearts, drained and diced
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried basil
  • 1 tsp. dried sage
  • 1 6oz. bag baby spinach
  • 1/4 cup chopped fresh Italian parsley
  • 1 tsp. salt
  • shaved parmesan for garnish
  • Garnish: Italian parsley sprigs


    1. Pour olive oil into a large pot on a medium heat stove burner.
    2. In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
    3. Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
    4. Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
    5. Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
    6. Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
    7. Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
    8. Add salt and freshly ground black pepper to taste.
    9. Garnish with shaved Parmigiano cheese and parsley sprigs.

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