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 soup recipe (vegetarian), ready in about 65 minutes, pairs Italian sausage, brown lentils, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.