Authentic Tuscan Lentil and Sausage Soup

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty, slow-cooked soup featuring smoky Italian sausage and earthy lentils, finished with a splash of red wine and fresh rosemary. This Italian-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs Italian sausage, brown lentils, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g Italian sausage
• 200g brown lentils
• 2 medium carrots
• 2 celery stalks
• 1 large onion
• 3 cloves garlic
• 100ml red wine
• 400ml tomato passata
• 1 tbsp chopped rosemary
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 400g Italian sausage, breaking it into crumbles with a spoon, and cook for 5-7 minutes until browned and crispy.
2. Step 2: Add 1 large chopped onion, 2 diced carrots, and 2 celery stalks. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp chopped rosemary, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 100ml red wine and let simmer for 2 minutes to deglaze the pot. Add 200g brown lentils, 400ml tomato passata, and 1.5L water. Season with salt and pepper, then bring to a boil.
4. Step 4: Reduce heat, cover, and simmer for 40 minutes until lentils are tender. Adjust seasoning and serve garnished with additional rosemary.