Lentil, Sausage & Broccoli Rabe Soup

Ingredients

• to tasteGrated Parmesan cheese
• 454 g (1 lb)Dried lentils
• 227 g (½ lb)Turkey sausages, removed from their casings
• 30 ml (2 tablespoons)Olive oil
• 1 largeCarrot, peeled and diced
• 2Celery stalks, diced
• 1 smallOnion, peeled and diced
• 2 clovesGarlic, peeled and minced
• 45 ml (3 tablespoons)Tomato paste
• 240 ml (1 cup)Chopped tomatoes
• to tasteSea salt and cracked black pepper
• to taste, optionalRed pepper flakes
• 1 bunchBroccoli rabe, washed and chopped
• 1.9 litres (2 quarts), plus 475–710 ml (2–3 cups)Water

Instructions

1. 1

   Start the lentils

   Put the lentils and 1.9 litres (2 quarts) of water in a large stockpot.

2. 2

   Simmer until tender

   Bring the water to the boil, then lower the heat and simmer for 20 minutes, or until the lentils are tender.

3. 3

   Soften the vegetables

   Meanwhile, heat the olive oil in a separate pot. Cook the carrot, onion and celery until tender.

4. 4

   Brown the sausage

   Add the garlic and sausage meat. Cook until the sausage is lightly browned, breaking it into small pieces as it cooks.

5. 5

   Combine the pots

   Add the sausage and vegetables to the lentils, along with the tomato paste and chopped tomatoes.

6. 6

   Season the soup

   Season with salt and pepper, adding red pepper flakes if using.

7. 7

   Add broccoli rabe

   Add the broccoli rabe and a further 475–710 ml (2–3 cups) of water to the lentil pot.

8. 8

   Cook until tender

   Continue cooking until the broccoli rabe is tender.

9. 9

   Adjust the seasoning

   Taste the soup and adjust the seasoning if needed.

10. 10

    Serve with Parmesan

    Serve with a sprinkling of grated Parmesan.

What is lentil, sausage and broccoli rabe soup?

This is a hearty southern Italian-style soup built around lentils, greens and sausage, served as a main course. Lentils simmer in a tomato broth alongside vegetables, with broccoli rabe and Parmesan adding a savoury finish.

The recipe works by cooking the lentils and sausage mixture separately before combining them, so each gets its own cooking time. Turkey sausage keeps the meat component distinct without overwhelming the lentils.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 17g protein, 21g carbs, 9g fat.

The lentils and tomatoes provide most of the carbohydrates, while the turkey sausage supplies protein and some fat; olive oil and Parmesan also contribute fat. Pair a bowl with a simple salad or extra vegetables for a balanced plate.

The lentils and broth

Lentils: simmer them in water until tender before adding the other ingredients. Check them at the 20-minute mark, as the recipe’s cue is tenderness rather than a fixed final time.

Tomato base: tomato paste and chopped tomatoes deepen the broth and bring the components together. The extra water added with the broccoli rabe makes the soup looser, so add the stated amount to suit the texture you prefer.

Build flavour in the second pot

Vegetables: cook the carrot, onion and celery in olive oil until tender before adding the garlic. This gives them time to soften while keeping the garlic from cooking for the whole sausage-browning period.

Sausage: break the meat into small pieces as it cooks, aiming for light browning. Smaller pieces distribute through the soup more evenly.

When to add the broccoli rabe

Timing: the broccoli rabe goes in after the lentils, vegetables, sausage and tomatoes have been combined. Cook it only until tender, checking the texture as it simmers.

Texture: broccoli rabe should soften enough to eat comfortably while still holding its shape. If it is not tender yet, continue cooking and check again.

Season and serve

Seasoning: add salt, black pepper and optional red pepper flakes, then taste again at the end. Parmesan contributes a salty, savoury finish, so take that into account before adding more salt.

Serving: ladle the soup into bowls and sprinkle with grated Parmesan. Crusty bread is a good accompaniment for a fuller meal.

Plan the cooking

The recipe takes 50 minutes in total, with the lentils simmering for 20 minutes before the pots are combined. Use that time to prepare the vegetables and brown the sausage.

Keep the soup at a gentle simmer once everything is together. A vigorous boil can make the vegetables break down more quickly than intended.

Recipe notes & tips

• Rinse the lentils and pick through them before cooking.
• Dice the vegetables to a similar size so they soften evenly.
• Break the sausage into small pieces while it browns.
• Add red pepper flakes gradually if you want to control the heat.
• Taste the soup after the Parmesan is added before adjusting the salt.

Variations

• More heat: add extra red pepper flakes to taste.
• Pork sausage: use pork sausage in place of turkey sausage.
• Extra tomatoes: add more chopped tomatoes for a more pronounced tomato flavour.
• Thicker soup: use less of the additional water, adding it gradually.
• No Parmesan: leave off the cheese or serve it at the table for people to add themselves.

Common mistakes to avoid

• Overcooking the lentils: start checking at 20 minutes and stop once they are tender.
• Large sausage pieces: break the meat up as it cooks so it spreads through the soup.
• Burning the garlic: add it after the vegetables have softened and keep stirring as the sausage browns.
• Adding all the water at once: add the extra 475–710 ml with the broccoli rabe and adjust the soup’s consistency from there.
• Oversalting: season cautiously before serving, as Parmesan adds saltiness.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the soup has thickened.

Frequently asked questions