Recipe Professional

Category: Soup & Stew

Slow Cooker Cabbage and Sausage Soup
Slow Cooker Cabbage and Sausage Soup is a tasty low-carb soup that’s easy to make and it’s especially good topped with Parmesan cheese! We used chicken-garlic sausage for this tasty cabbage sausage soup, but use any type of sausage you prefer.

PIN the Cabbage and Sausage Soup to try it later!

I love this Slow Cooker Cabbage and Sausage Soup! And I really hope no one has flashbacks of the old Cabbage Soup Diet when they hear the name of the recipe, because this is a delicious soup recipe that’s healthy and low in carbs, but you certainly won’t think about being on a diet when you’re eating it.

My slow cooker cabbage soup is loaded with flavor from tomatoes, beef stock, seasonings, and Chicken-Garlic sausage (or your favorite garlicky sausage), and it gets even better if you top it with a spoonful of freshly grated Parmesan cheese. And best of all, if you do a little chopping the night before, this cabbage and sausage soup is one of those “throw in the slow cooker and cook all day” kinds of recipes that people love.

When you get home, just brown the sausage, add to the soup, and cook on high for 30-45 minutes more and dinner is ready! If you’re a fan of easy low-carb slow cooker soup, I hope you try this recipe soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What sausage is good for the Cabbage and Sausage Soup?

This is the fourth recipe I’ve made with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (and in case anyone is wondering, Sabatinos certainly hasn’t paid me to promote their sausage.) I’m infatuated with this sausage at the moment, but if you can’t find this brand, use any garlicky sausage that has good flavor. Check the nutritional info if you’re watching carbs, because some sausage has a lot of added sugar.

Do you have to brown the sausage for this soup?

I highly recommend you don’t skip the step of browning the sausage for this cabbage and sausage soup. The few minutes it takes to do that will add so much flavor to the finished soup.

How low in carbs is the Cabbage and Sausage Soup?

This tasty and easy slow cooker soup has only 8 net carbs per serving and 22 grams of protein with the sausage I used.

What slow cooker did I use for Cabbage and Sausage Soup?

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been slightly smaller. The soup freezes well, so if you only have a large slow cooker you could double the recipe and stash some in the freezer!

How to Make Slow Cooker Cabbage and Sausage Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. You’ll need about a pound of chopped cabbage for this soup.
2. Also chop up a medium onion and about one cup of celery. I prefer my soup veggies chopped on the small side, but make them a little bigger if you prefer.
3. Put the cabbage, onion, celery, petite diced tomatoes, beef stock, and spices in the slow cooker and cook all day on low or 3-4 hours on high.
4. Here’s how the soup will look after you’ve cooked it that long.
5. Then cut the sausages into thin slices. Heat a little olive oil in a frying pan and brown the sausage well.
6. Add the sausage to the slow cooker (and turn to high if you were cooking on low) and cook for 30-45 minutes more.
7. Serve Cabbage and Sausage Soup hot, with freshly grated Parmesan Cheese if desired
Make it a Low-Carb Meal:

If you wanted to make the Slow Cooker Cabbage and Sausage Soup into a complete meal, it would be great served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Want More Tasty Soups with Cabbage?

Check out Low-Carb Cabbage Soup Recipes for lots more tasty ideas for using nutritious cabbage in soup!

Weekend Food Prep:

This recipe for Cabbage and Sausage Soup has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

6 cups chopped cabbage (see notes)

1 onion, chopped small

1 cup celery, diced small

two 14.5 oz. cans petite dice tomatoes (see notes)

6 cups beef stock (see notes)

2 tsp. dried thyme

1 tsp. ground fennel

fresh ground black pepper to taste

6 links Chicken-Garlic Sausage

2 tsp. olive oil

Instructions

Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work I would chop those the night before and store in the fridge in a plastic bag.)

Add the 2 cans of tomatoes, Homemade beef stock or you can use canned beef broth if you don’t have it.), dried thyme (affiliate link), ground fennel (affiliate link), and black pepper to the slow cooker.

Cook 8-9 hours on low or 3-4 hours on high.

When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick.

Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)

Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more.

Serve hot, with freshly-grated Parmesan cheese if desired.

Notes

Six cups cabbage is about one pound. You can use only one can of tomatoes if you want to reduce the carbs even more. Homemade beef stock is best, but you can use canned beef broth if you prefer. Use any garlicky sausage that has good flavor.

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

Recipe created by Kalyn when she became infatuated with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic, but use any garlicky sausage you prefer for this recipe.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 224Total Fat 11gSaturated Fat 3gUnsaturated Fat 7gCholesterol 65mgSodium 448mgCarbohydrates 11gFiber 3gSugar 5gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage and Sausage Soup is great for low-carb diets, and it’s also gluten-free if you make sure the sausage is gluten-free. If you make the soup with chicken sausage like I used, this is also a great recipe for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Slow Cooker Cabbage and Sausage Soup was first posted in 2013, and I’ve made it quite a few times since then. The recipe was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 18, 2026
Easy Three Ingredient Tomato Soup Recipe
This easy tomato soup recipe is the best you’ll ever make, and it’s shockingly simple. It calls for just three main ingredients: butter, onion, and tomatoes.

Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe, and I’m not exaggerating when I say it makes one of the best bowls of soup I’ve made. Don’t let the short ingredient list fool you, this soup is absolutely delicious! You might not think three ingredients can combine to make such a velvety and tasty soup, but they can.

This homemade tomato soup is truly one of my favorite soup recipes on Inspired Taste. If you love roasted tomatoes, see our roasted tomato soup recipe. Or for a summery chilled soup, I love our tomato gazpacho.

Key Ingredients
- Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway!
- Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy.
- Butter: I don’t add any cream or milk and use butter instead. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy.
Find the full recipe with measurements below.

How to Make Tomato Soup

Tip 1: Toss everything into a pot. To make the easiest tomato soup, toss butter, onion, a large can of tomatoes, and water into a large pot. (I usually use water in this soup, but vegetable broth, tomato broth, or chicken broth works, too.)

Tip 2: Simmer on low heat. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that the soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup once it is blended.

Tip 3: Blend until smooth. I typically use an immersion blender, but a regular blender works perfectly fine. Adjust the soup with salt and pepper, then grab a bowl and enjoy!

Serving Suggestions

Our family loves homemade tomato soup with a grilled cheese sandwich, but this soup is also excellent topped with homemade croutons or served next to a slice of homemade focaccia or buttery garlic bread. I also love serving soup next to fresh salads like this easy chopped salad or homemade Caesar salad.

More Easy Soup Recipes
Easy Three Ingredient Tomato Soup

PREP
5 mins

COOK
40 mins

TOTAL
45 mins

This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side.

2 to 3 Servings

Watch Us Make the Recipe

You Will Need

4 tablespoons unsalted butter (57g)

½ a large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

1 ½ cups water, low sodium vegetable stock, or chicken stock

½ teaspoon fine sea salt, or more to taste

Directions

1Melt the butter over medium heat in a Dutch oven or large saucepan.

2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.

3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

Adam and Joanne’s Tips

Storing: Store in an airtight container in the fridge for up to three days or freeze for up to three months.

Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.

Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil.

For tomato basil soup: Add a handful of fresh basil before blending the soup.

Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup.

The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes.

Nutrition Per Serving
Serving Size
Half of the recipe
/
Calories
348
/
Total Fat
24.9g
/
Saturated Fat
14.8g
/
Cholesterol
61mg
/
Sodium
1485.4mg
/
Carbohydrate
29.6g
/
Dietary Fiber
4.5g
/
Total Sugars
15.4g
/
Protein
7.8g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 17, 2026
Slow Cooker Ground Turkey Soup
This slightly-spicy Slow Cooker Ground Turkey Soup has pinto beans, peppers, chiles, and Green Chile Enchilada sauce for extra flavor! See tips in the post for making a version of this soup with even fewer carbs.

Pin Slow Cooker Ground Turkey Soup to try it later!

Lately I find myself grabbing a few cans of Hatch Green Chile Enchilada Sauce whenever I’m at the grocery store, and when I wanted to spice up this Slow Cooker Ground Turkey Soup the Hatch Enchilada Sauce plus a can of diced green chiles gave me just the right amount of heat. (And just in case anyone is wondering, Hatch company hasn’t paid me to mention their Green Chile Enchilada Sauce, I just love it!)

I loved the soup with a little grated cheese sprinkled on top, and for those who’d like even more heat, Green Tabasco Sauce is the perfect thing to add to your soup at the table. And I know some people want those slow cooker recipes that can cook all day on low, but when you haven’t planned ahead, this is something you can throw together in the afternoon and after a few hours on high, you have a delicious dinner.

I cooked my soup for 3 hours on high (and another hour or so wouldn’t hurt), but if you need more time than that, 6-8 hours on low would also work just fine.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How can you make the ground turkey soup lower in carbs?

You could use more turkey and skip the beans to make this a low-carb soup, or replace the beans with 1-2 cups of cauliflower rice added a few hours into the cooking time. (If you like the idea of using cauliflower rice, you might want to check out Green Chile Turkey Enchilada Soup which is a similar soup made in the Instant Pot that has the option of replacing the beans with cauliflower rice.)

What size slow cooker did I use?

I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe.

Want more easy and tasty slow cooker recipes?

You can use Slow Cooker Recipes to find more recipes like this one. Or check out my other site Slow Cooker or Pressure Cooker for lots more ideas for the slow cooker!

How to make Slow Cooker Ground Turkey Soup :

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat a little oil in frying pan, brown the ground turkey very well; then add turkey to the slow cooker. (Browning adds flavor for slow cooker dishes, so don’t rush this step.)
2. Add more oil and cook the onions for about 5 minutes, or until they’re pretty well softened; then add the Ancho chile powder, ground cumin, and dried Mexican oregano and cook about a minute more. Add the onion mixture to the slow cooker.
3. Rinse the pinto beans until no more foam appears, and add to the slow cooker. (This removes the salt and makes the beans a little easier to digest.)
4. Add the finely chopped red bell pepper, Hatch Green Chile Enchilada Sauce (affiliate link), diced green chiles (affiliate link), and chicken broth or homemade chicken stock. If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free.
5. Cook the soup for 3-4 hours on high (or 6-8 hours on low).
6. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) to add at the table.
More Tasty Slow Cooker Dinners:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 1/2 lbs. lean ground turkey

2 tsp. + 1 tsp. olive oil

1 medium onion, chopped small

2 tsp. ground Ancho chile (see notes)

1 T ground cumin

1 tsp. dried Mexican oregano (see notes)

one 15 oz. can pinto beans, rinsed with cold water and drained

1 large red bell pepper, seeds removed and chopped small

one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)

one 4 oz. can diced green chiles

2 cups chicken broth (see notes)

grated mozzarella or 4 Cheese Mexican Blend, for serving

Green Tabasco Sauce or other hot sauce of your choice, for serving

Instructions

Heat 2 tsp. oil in a large non-stick frying pan and cook the ground turkey until it is well-browned, breaking apart with the turner as it cooks. (Browning adds a lot of flavor, so don’t rush this step.)

Add browned turkey to the slow cooker.

Then add another teaspoon of oil to pan and cook the chopped onions until they are well softened, about 5 minutes.

Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more.

Add the onion-spices mixture to the slow cooker.

While the turkey is browning, drain the pinto beans into a colander and rinse well with cold water until no more foam appears; then let beans drain.

Dice the red bell pepper into smallish pieces.

When browned turkey and onion mixture is in the slow cooker, add the pinto beans, chopped red bell pepper, green chile enchilada sauce, and diced green chiles with juice.

Add the chicken stock to the pan you cooked the turkey and onions in, and scrape off any browned bits, then add that to the slow cooker.

Cook on high about 3-4 hours, or until the soup is fragrant and bell peppers are softened. (You can also cook for 6-8 hours on low if you prefer.)

Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 419Total Fat 22gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 13.4gCholesterol 122mgSodium 691mgCarbohydrates 24gFiber 5.4gSugar 8.1gProtein 35g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since this Slow Cooker Ground Turkey Soup has pinto beans, it’s probably too high in carbs for strict low-carb diets, but you could double the turkey and skip the beans or replace beans with a few cups of cauliflower rice for a low-carb version. With lean ground turkey and low-fat cheese, the soup is good for any phase of the original South Beach Diet. (The green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2023.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 17, 2026
Curried Coconut Red Lentil Soup (Vegan & Creamy)
This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Vegetarian Recipes

At A Glance
- ⏱ Ready In: 45 minutes
- 🍽 Serves: 4
- 🌱 Diet: Vegan, dairy-free, gluten-free
- 💪 Nutrition Highlights: High in plant-based protein and fiber
- 🥕 Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
- 🔥 Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
- 🍞 Best Served With: Crusty bread or warm naan for dipping
This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

👩‍🍳 You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.
- For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
- Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
- Red lentils – high in protein and fiber; they cook quickly and turn creamy
- Vegetable stock – builds savory depth (have extra to thin if needed)
- Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
- Baby spinach – adds nutrients and color
- Lime juice – brightens and balances the richness (don’t skip!)
- Fresh cilantro (coriander) – fresh, herby finish
- Chili crisp (optional) – for extra heat and texture
- To Serve: Toast or crusty bread – perfect for dunking
How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.
- Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
- Add garlic and ginger; cook briefly.
- Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
- Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
- Stir in coconut cream and simmer 5–10 more minutes.
- Add spinach and let it wilt.
- Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.
Watch The Video

Recipe Tips
- Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
- Layer your salt. A small pinch during sautéing makes a big difference later.
- Want it smoother? Blend half the soup with a stick blender for extra creaminess.
- More heat? Add chili flakes or extra curry paste.
- Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
- Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.
Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

💬 If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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If you love a creamy red lentil soup with curry and coconut flavors, this one’s for you. It’s a simple vegan lentil soup that’s filling, freezer-friendly, and so satisfying. Find step-by-step photos and more recipe tips above.

Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and salt. Cook for 5–7 minutes, until softened and fragrant.

Add the flavor boosters: Stir in garlic and ginger and cook for 1 minute. Add red curry paste, curry powder, tomato paste, and sugar. Stir and cook for another 1–2 minutes to deepen the flavors.

Simmer the soup: Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until lentils are soft and starting to break down.

Stir in coconut cream: Add coconut cream and simmer for another 5–10 minutes until thick and creamy. Stir in baby spinach and cook just until wilted.

Finish & serve: Add lime juice. Taste and adjust salt as needed. Serve hot, topped with coriander and a swirl of reserved coconut cream if desired.

Can I use brown or green lentils instead? Red lentils are best here because they break down and create that creamy texture. Brown or green lentils will stay firmer and change the consistency.

Can I use canned lentils? Yes. Use 2 cans (14–15 oz each), drained and rinsed. Reduce the stock to 2½–3 cups and simmer to develop flavor. Blend part of the soup if you’d like it creamier.

Is this lentil soup spicy? It has mild warmth. Adjust the curry paste to your spice preference.

Can I use coconut milk instead of coconut cream? Yes. Full-fat coconut milk works well and makes it slightly lighter.

How do I make it extra creamy? Blend part of the soup or add an extra spoonful of coconut cream on top.

Is this vegan and gluten-free? Yes, this vegan lentil soup is naturally dairy-free and gluten-free — just double-check your curry paste label to be sure.

Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.

Layer your salt. A small pinch during sautéing makes a big difference later.

Want it smoother? Blend half the soup with a stick blender for extra creaminess.

More heat? Add chili flakes or extra curry paste.

Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.

Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Calories: 369kcal | Carbohydrates: 43g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1299mg | Potassium: 844mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5142IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 7mg

Keywords: Coconut Red Lentil Soup, vegan soup, curried soup, curry lentil soup, high-protein soup
More Vegetarian Recipes You Might Like
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March 17, 2026
Pasta e Fagioli Soup (Low-Carb)
Low-Carb Pasta e Fagioli Soup pumps up the flavor with Italian sausage and ground beef and switches pasta for zucchini noodles! My slow cooker version of this famous soup is pretty low in net carbs, but see tips in this post to make a version with even fewer carbs if you prefer.

PIN Low-Carb Pasta e Fagioli Soup to try it later!

This Low-Carb Pasta e Fagioli Soup made in the slow cooker is a lower-carb variation of a famous Italian soup many people may have had in a restaurant! And because I switched out the pasta for zucchini noodles I used to call this recipe Zucchini e Fagioli Soup but it seemed like people didn’t get the joke, so I changed the recipe title to something people would recognize! And this no-pasta version of Pasta e Fagioli Soup is also gluten-free!

And it’s soup weather in Utah, so I’ve been making soup in the Instant Pot, in the slow cooker, and on the stove! But there is something so appealing about making a pot of soup in the slow cooker and making your house smell great while it cooks all day. And this soup is loaded with great flavors from ground beef, Italian Sausage, tomatoes, beef broth, and spices, and if you try it I bet you won’t miss the pasta a bit!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Pasta e Fagioli Soup?

The name “Pasta e Fagioli” means pasta and beans in Italian, and there are many variations of this famous Italian soup that combines those ingredients. Even though this low-carb version doesn’t actually have pasta, I kept that word in the title so people would recognize that this recipe is a low-carb version of this popular soup.

How did I make Pasta e Fagioli Soup that’s lower in carbs?

In my low-carb version of this famous soup I reduced the carbs by adding both ground beef and turkey Italian sausage, replacing the pasta with chopped zucchini noodles, and using fewer beans, which makes a soup with only 9 net carbs per serving and the soup also has 25 grams of protein.

How to make this Pasta e Fagioli Soup even lower in carbs:

If you check the nutritional information you’ll see that this soup recipe is quite low in carbs, but just eliminate carrots and beans and use more zucchini noodles if you want an even lower-carb version of this tasty soup.

What makes this soup extra flavorful?

Using ground fennel (affiliate link) and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don’t have either of those, the flavors in tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, red pepper make this an extra tasty soup!

How to Make Low-Carb Pasta e Fagioli Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat a little olive oil in a non-stick pan; then cook the Italian sausage and ground beef until it’s nicely browned, breaking it apart with a turner as it cooks. Or you can use a potato masher (affiliate link) to break the meat apart, which is what I do!
2. While the meat cooks, chop the onion and carrots (if using.)
3. When meat is browned, add it to the slow cooker and lightly saute onions and carrot in the same pan for about 3 minutes. Then add the minced garlic and all the seasonings and cook 1-2 minutes more. Put the vegetable mixture into the slow cooker.
4. While vegetables are cooking, rinse and drain the beans (if using).
5. If you’re lucky enough to have some Parmesan rind saved in the freezer, chop up some of that.
6. Add the drained beans, petite dice tomatoes, beef stock and Parmesan rind (if using), to the soup and cook on high for 2 1/2 to 3 hours, or slightly longer if your slow cooker cooks a bit cooler.
7. When the soup has cooked for nearly 3 hours, use your preferred method to make zucchini noodles and then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you’re omitting beans and/or carrots).
8. Add the zucchini to the soup and cook 30-45 minutes more (or a bit longer if you want the zucchini to be really soft.
9. When the soup is done, stir in 2 T balsamic vinegar and season to taste with salt and fresh-ground pepper.
10. I love the Pasta e Fagioli soup with Parmesan cheese added at the table; your choice on that!
More Tasty Soup with Zucchini:

Weekend Food Prep:

This recipe for a lower-carb version of Pasta e Fagioli Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 lb. ground beef

3 links turkey Italian sausage (see notes)

2 tsp. + 1 tsp. olive oil

1/2 cup chopped carrots

one medium onion chopped small

1 T minced garlic (we used garlic from a jar)

1 tsp. Italian Herb Blend

1 tsp. Spike Seasoning

1 tsp. ground fennel seed

1/2 tsp. ground red pepper flakes (more or less to taste)

one 15 oz. can small red beans, rinsed in a colander and drained (see notes)

8 cups beef broth (see notes)

two 14.5 oz. cans petite diced tomatoes

a few pieces of chopped Parmesan rind if you have them

1 1/2 cup chopped zucchini noodles (see notes)

2 T balsamic vinegar

salt and fresh ground black pepper to taste

freshly grated Parmesan cheese for serving (optional)

Instructions

Heat 2 tsp. olive oil in a large non-stick frying pan (or in the Ninja Cooker), add the ground beef and Italian sausage and cook over medium-high heat until it’s nicely browned, breaking apart with a turner or potato masher (affiliate link) while it cooks.

When it’s browned well, put the meat into the slow cooker.

Add the other teaspoon of oil to the frying pan, add the carrots and onions, and cook about 3 minutes.

Then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about 2 minutes more.

Add the vegetables to the slow cooker.

Add the beef stock or broth, petite diced tomatoes, and drained beans to the slow cooker, with some pieces of Parmesan rind if you’re lucky enough to have some.

Cook on HIGH for 2 1/2 – 3 hours. (The Ninja cooks a little hot, so you might need a little more than 3 hours if you’re using a different slow cooker.)

When the soup has cooked about 3 hours, make zucchini noodles using the method you prefer.

Then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you are omitting the beans or carrots.)

Add zucchini to the soup and cook 30-45 minutes more, or until the zucchini is done to your liking.

Remove the Parmesan rind if it hasn’t all dissolved.

Stir in the balsamic vinegar and season soup to taste with salt and fresh ground black pepper. (Taste before salting if you use the Parmesan, because it’s a bit salty.)

Serve hot, with freshly grated Parmesan to add at the table if desired.

Notes

The three links of turkey Italian sausage I used was 12 ounces of sausage; if you want to use the whole package just add about 1/2 cup more beef stock.

I used homemade beef stock for this recipe, but if you use canned beef broth just use four 15 oz. cans. See my post on how to make zucchini noodles if you need help with that.

If you want to make an even lower-carb version of this recipe just skip the beans and carrots and add about another cup of zucchini noodles.

I used my Six-Quart Ninja Cooker (affiliate link) to make this soup, but any 5-6 quart slow cooker will work. If you’re using the Ninja Cooker, you can saute the meat and vegetables right in the slow cooker.

Recipe created by Kalyn with inspiration from Slow Cooker Vegetarian Pasta e Fagioli Soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 270Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 66mgSodium 1412mgCarbohydrates 12gFiber 3gSugar 4gProtein 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My lower-carb Pasta e Fagioli Soup has only 9 net carbs per serving; if you want a version with even fewer carbs, skip the carrots and beans and use more zucchini noodles! Carrots aren’t recommended for Phase One on the original South Beach Diet, so if you want to eat this for Phase One you should probably omit the carrots (although truthfully I wouldn’t lose sleep over 1/2 cup carrots in 8 servings of soup.)

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
When I made this low-carb variation of Pasta e Fagioli Soup using zucchini noodles to replace the pasta in 2016, I called it Zucchini e Fagioli Soup! But eventually I realized people were not getting the joke and changed the recipe title to something people could recognize. The recipe was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 16, 2026
Slow Cooker Bean Soup (with Ham, Spinach, and Thyme)
This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

This Slow Cooker Bean Soup has spinach, and adding some leafy greens is one of my favorite tricks for increasing the nutritional value of most any kind of soup. Greens are the the most nutritious foods per calorie of all the world’s healthiest foods, and the flavor of leafy greens goes with so many other foods. And I loved the addition of spinach in this ham and bean soup made in the slow cooker!

The slow cooker soup started with leftover ham from Thanksgiving and dried beans in the pantry. Once I had the idea in mind, all I needed was a package of baby spinach and by the end of the day I had this delicious Slow Cooker Bean Soup that was kicked up in flavor with ham, spinach, and thyme.

I took some of the soup to my brother Mark and his wife Lisa, since they’re the ones who brought the ham for Thanksgiving. A few days later Mark texted me to say the healthy soup was a winner. I hope you’ll try this tasty soup next time you have some leftover ham!

What ingredients do you need for this soup?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient.)

What greens can you use for the Slow Cooker Bean Soup?

If you’re not big on spinach, I think Kale or Swiss Chard would also be delicious in this ham and bean soup.

Want to use dried beans for the Slow Cooker Bean Soup?

If you want to save some money and have plenty of time, here’s How to Cook Dried Beans in a Slow Cooker. There’s also a good post on my Slow Cooker or Pressure Cooker site about How to Cook Dried Beans in the Slow Cooker or Instant Pot. You can make extra beans and freeze some for the next time you want to make soup.

What size Slow Cooker did I use?

I made this soup in my 6 quart Ninja Cooker, which isn’t that readily available any more, but any type of Crock-Pot Large Oval Slow Cooker (affiliate link) that’s at least six quarts will be fine. If you only have a smaller slow cooker, the recipe could certainly be cut in half.

How high in carbs is this slow cooker soup with beans, ham, and spinach?

This soup has 29 net carbs and 34 grams of protein per serving.

Can Slow Cooker Bean Soup be frozen?

This soup freezes well, and you’ll be glad you have some to pull out of the freezer when you get home late on a cold night.

How to Make Slow Cooker Bean Soup (with Ham, Spinach, and Thyme):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Cooking your own dried beans is the most flavorful option for this type of soup. (I cooked two pounds of beans, then froze half and used half in the soup. Here’s How to Cook Dried Beans in a Slow Cooker if you haven’t done it.
2. If cooking dried beans from scratch doesn’t work for you, no judgement from me. Just use 4 cans of white beans!
3. Put 6 cups of cooked beans (4 cans) into a large slow cooker with 6 cups chicken broth (or use partly ham stock if you have some).
4. I had ham juice from the bottom of the slow cooker we cooked the ham in, but if I’m using chicken broth for soups with ham, I add a little Goya Ham Flavor Concentrate (affiliate link) to flavor the soup.
5. Cook beans, onions, dried thyme, and stock about 2 hours on high.
6. Then add chopped ham and cook about 2 hours more.
7. When the soup has cooked several hours and ingredients are starting to taste good together, chop 5 oz. baby spinach (or other greens) and add to the soup.
8. Cook 30-45 minutes more. (I like the greens fairly well done.)
9. Season Slow Cooker Bean Soup to taste with plenty of fresh-ground black pepper and a little salt if needed. Serve hot and enjoy!
More Tasty Soup with Ham:
Ingredients

6 cups cooked white beans (or use 4 cans white beans)

6 cups chicken broth (see notes)

1 onion, chopped

2 tsp. dried thyme or ground thyme

3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate (optional)

5 oz. package baby spinach

fresh ground black pepper and salt to taste (remember ham is salty; this doesn’t need much salt)

Instructions

Here’s How to Cook Dried Beans in the Slow Cooker if you’re cooking dried white beans.

Just use four 15 oz. cans white beans if you prefer to use canned beans. (No need to rinse the beans for this recipe.)

Put cooked beans, chicken broth (or partly ham stock, chopped onion, and dried thyme (or ground thyme) into the slow cooker and cook on HIGH about 2 hours.

After 2 hours coarsely chop the ham and add to the slow cooker, with Goya Ham Flavor Concentrate (affiliate link) if desired.

Cook on HIGH about 2 hours more.

Chop the spinach and add to the soup.

Cook on high 30-45 minutes more.

Season soup to taste with fresh-ground black pepper and salt. (Remember ham is salty so you won’t need much salt.)

Serve the Slow Cooker Bean Soup hot and enjoy!

Notes

For the beans, use about 1 lb. dried beans and follow the options above to cook them, or use 4 cans beans, 15 oz. size can.

Canned chicken broth is fine for this recipe, but I’d use partly ham stock if you have some. I highly recommend adding a little Goya Ham Flavor Concentrate (affiliate link) if you don’t have ham stock.

Recipe created by Kalyn when she had beans in the pantry and leftover ham from Thanksgiving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 326Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 57mgSodium 1606mgCarbohydrates 38gFiber 9gSugar 3gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Bean Soup soup as written is too high in carbs for strict low-carb diets. If you’re limiting carbs, you could make this soup with more ham and greens and fewer beans. Dried beans are considered a “good carb” for the original South Beach Diet, and they’re permitted for all phases of South Beach.

Find More Recipes Like This One:
Use Soup Recipes for more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Slow Cooker Bean Soup recipe was posted in 2015. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 15, 2026
Easy Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup recipe with a short list of simple ingredients turns out silky, smooth, and incredibly delicious.

In this recipe, you’ll roast butternut squash on top of fresh garlic and thyme, then blend it with broth for one of the easiest soups we’ve shared!

There’s no sautéing, very little simmering, and you don’t need to chop lots of veggies. I love it for an easy fall dinner, but since it turns out so well, it’s actually perfect for the holidays (like Thanksgiving dinner). For a similar soup with even more seasonal vegetables like leeks and carrots, see this Butternut Squash Soup topped with crispy chickpeas.

Key Ingredients
- Butternut Squash: I use medium butternut squash, but feel free to swap in winter squash varieties often found during autumn at the farmers market, like honey nut, kabocha, or red kuri squash, or swap it for a small sugar pumpkin like I use when making homemade pumpkin puree.
- Herbs:When roasting the squash, we tuck fresh herbs underneath for extra flavor. I use fresh thyme and rosemary most often, but this is also incredible with fresh sage. You can use one of these or all three.
- Garlic: In addition to the herbs, we also tuck whole garlic cloves (still in their skins) under the squash. This way, they flavor the squash, and the garlic becomes soft and sweet at the same time. You can then blend the roasted garlic into the soup later on.
- Broth: You can use your favorite broth or stock. I love the richness of homemade chicken stock, chicken broth, or bone broth, but this soup is also excellent when you use a flavorful vegetable broth.
- Cream: This is optional, but I almost always add a splash of heavy cream to my soup for a silky, velvety texture. To keep it vegetarian or vegan, try coconut milk or coconut cream.
Find the full recipe with measurements below.

My Tips for Making the Easiest Butternut Squash Soup

Tip 1: Cutting butternut squash. My favorite method for cutting butternut squash is the same as I use for spaghetti squash:
1. To prevent the squash from rolling around, place one half of a kitchen towel under the squash to keep it stable on the counter. Then, use the other half of the towel to hold the squash in place while you cut.
2. Using a heavy chef’s knife, pierce into the middle of the squash and cut it from end to end. Don’t try to cut through the stem. It is too tough.
3. Wiggle the knife out and separate the two halves by removing the knife and pulling them apart.
Tip 2: Roast the squash with garlic and herbs. Sneak some herbs and garlic underneath the butternut squash halves before roasting them in the oven until fork-tender and golden on the bottom. The squash becomes fragrant and so flavorful this way.

Tip 3: Blending your soup. When the squash is tender and caramelized, it’s time to blend. Use an immersion blender in a pot or use a stand blender to blend the roasted squash with broth and the soft roasted garlic. (You can squeeze the roasted garlic flesh into the blender and discard the skins.) Season with salt and pepper to taste, then, as a last (optional) step, I love blending in some cream.

Tip 4: Serving this soup. I love this roasted squash soup with a slice of homemade focaccia bread, but it’s also really good with some homemade croutons on top. If you’re feeling fancy, it is also amazing with a grilled cheese made with sourdough and Gruyère cheese!

More Easy Soups
Easy Roasted Butternut Squash Soup

PREP
20 mins

COOK
1 hr 10 mins

TOTAL
1 hr 30 mins

This easy butternut squash soup requires a short list of ingredients and minimal effort from you. Since it is so simple, you have some wiggle room with variations. Feel free to substitute other varieties of squash or pumpkin in place of the butternut squash. Or add some roasted apples, onions, or carrots. You can roast them alongside the squash on the same baking sheet. More variations are below the recipe.

6 Servings

You Will Need

1 medium butternut squash, 2 ½ to 3 pounds

1 tablespoon extra-virgin olive oil or melted butter

3 sprigs fresh thyme, rosemary, or fresh sage

4 garlic cloves, with skins left on

4 to 5 cups low-sodium vegetable or chicken stock, try homemade chicken stock (950ml to 1180ml)

¼ cup heavy cream, optional (60ml)

Salt and fresh ground black pepper

Directions

1Prepare oven and pan: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet, roasting pan, or baking dish with foil or parchment paper.

2Prepare the squash: Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds. Brush each half, inside and out, with 1 tablespoon olive oil (or melted butter). Season the squash with ½ teaspoon salt and ¼ teaspoon black pepper.

3Roast the squash: Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.

4Blend until creamy: Remove the squash from the oven and let it cool until you can handle it. Scoop out the roasted butternut squash flesh and add it to a large pot. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.

5Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend the soup until completely smooth. Add more stock to thin the soup to your desired consistency. Season to taste with salt and pepper. Stir in cream (optional).

Adam and Joanne’s Tips

Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Variations: Consider adding some warm spices to this soup, like 1/4 teaspoon ground ginger or finely grated ginger, a pinch of nutmeg, or a pinch of cayenne pepper for some heat.

Serving ideas: I love an extra drizzle of cream, but this soup is also lovely with some toasted pepitas (or roasted pumpkin seeds), crumbled bacon, or crispy fried shallots on top.

Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 of 6 servings
/
Calories
287
/
Total Fat
11g
/
Saturated Fat
5g
/
Cholesterol
20mg
/
Sodium
546mg
/
Carbohydrate
45g
/
Dietary Fiber
7g
/
Total Sugars
8g
/
Protein
10g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 14, 2026
Indian Lentil Soup (Slow Cooker)
We loved this Indian Lentil Soup with coconut milk and spinach, and this soup with Indian flavors is surprisingly low in net carbs! And this easy Slow Cooker lentil soup has the interesting blend of spices that makes Indian food so delicious!

PIN the Indian Lentil Soup to try it later!

I know Indian Lentil Soup is a recipe some people are going to take one look at and veto it because you think the Indian spices, the red lentils, or the spinach is not going to appeal to you. But that would be sad, because the entire time we were making this easy slow cooker soup, Jake and I couldn’t stop tasting it and remarking on how good it was!

Admittedly Jake is an Indian food lover, and I’m a big fan of red lentils, but still we’re pretty picky about what we consider to be “blog-worthy.” And this delicious lentil soup with Indian flavors more than made the cut. I loved it with a generous squeeze of lime.

The slow cooker Indian Lentil Soup was adapted from a recipe for yellow split pea dal I saw in a cookbook, but truthfully I changed it up a lot for the version you see here. What I didn’t change is the fact that this delicious soup is vegan, making it a perfect choice for a plant-based dinner. I hope you pull out the slow cooker and try it soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What type of lentils are best for Indian Lentil Soup?

I highly recommend using red lentils for this soup! The red lentils will dissolve much more quickly, helping the soup be done sooner in the slow cooker. Red lentils also have a slightly sweeter flavor compared to green or brown lentils.

What slow cooker did I use for Indian Lentil Soup?

I used a 5 Quart Slow Cooker (affiliate link) for this recipe, but any size close to that will work.

Is this Indian Lentil Soup low in carbs?

When I calculated the nutritional information I realized that because there’s a lot of low-carb spinach, vegetable broth, and coconut milk, this tasty soup only has 13 net carbs per serving. If you’d like a soup that’s even lower in carbs, just use more spinach and fewer lentils!

How to Make Indian Lentil Soup in the Slow Cooker:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat olive oil, then cook the onions until they’re starting to slightly brown.
2. Add minced garlic, ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon and cook 1-2 minutes more.
3. Put the spiced onions in the slow cooker.
4. This photo shows the red lentils I love so much for soup. Pick them over and discard any discolored ones, then rinse with cold water before you add them to the slow cooker.
5. We used canned vegetable broth and added enough water to make 4 cups.
6. Add the lentils and vegetable broth to the slow cooker with the onions and spices and cook on high for about 2 hours or on low for about 4 hours.
7. After 2 hours, the ground turmeric had given the lentils a beautiful yellow color and they were starting to dissolve into the soup.
8. Turn the slow cooker to low and add coconut milk and chopped spinach and cook about 30 minutes more.
9. Season the soup generously with salt and fresh ground black pepper and serve hot.
10. The Indian Lentil Soup is delicious with a squeeze of lime added at the table!
Make it a Meatless Meal:

The lentil soup with Indian flavors would be delicious with any of these vegetarian salads:

Weekend Food Prep:

This Indian Lentil Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 T olive oil

1 large onion, chopped

2 tsp. minced garlic

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. ground turmeric

1/2 tsp. Garam Masala

1 tsp. ground cinnamon

1 1/2 cup red lentils

4 cups vegetable broth (see notes)

1 can (14 oz.) coconut milk

4 cups chopped fresh spinach (or more)

salt and fresh-ground black pepper to taste

Instructions

Heat the oil in a medium-sized frying pan. Add the onion and cook over medium-high heat until it’s starting to brown, about 6-8 minutes.

Add the minced garlic, ground cumin, ground coriander, ground turmeric, Garam Masala , and ground cinnamon and cook 1-2 minutes more. Put the spiced onion mixture into the slow cooker.

Pick over the lentils and remove any discolored ones. Put lentils in a colander and rinse with cold water until the water runs clear.

Add lentils and vegetable stock to the slow cooker and cook on high for about 2 hours or on low for about 4 hours. (The lentils should be softened and starting to fall apart when you add the other ingredients.)

Turn slow cooker to low and add the chopped spinach and can of coconut milk. Cook about 30 minutes more, or until lentils and spinach are done to your liking.

Season with a generous amount of salt and fresh ground black pepper (to taste) and serve the Indian Lentil Soup hot, with sliced lime to add at the table if desired.

Notes

I used a 5-1/2-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

We used 2 cans vegetable broth, 14 oz. each, and added a little water to make 4 cups.

This recipe for Indian Lentil Soup was adapted from a recipe for yellow split pea dal in 50 Simple Soups for the Slow Cooker (affiliate link)

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 698mgCarbohydrates 18gFiber 5gSugar 3gProtein 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils are somewhat high in carbs for low-carb eating plans, but they do have fiber, so the Indian Lentil Soup has only 13 net carbs per serving, You can reduce the carbs by using fewer lentils and more spinach. All types of lentils and split peas are approved for the original South Beach Diet, but serving size is limited for Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty recipe for Indian Lentil Soup was first posted in 2013. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 14, 2026
Easy Chicken Sausage Soup Recipe
This chicken sausage soup recipe is a lifesaver on busy nights. It’s hearty, packed with healthy greens, tastes incredible, and is ready in about 30 minutes!

We devour this chicken sausage soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. I’m not judging (I did the same thing when he wasn’t looking).

Store-bought cooked chicken sausage is the trick to this soup. Since the sausage is already cooked, it’s just about getting everything into your soup pot and heating through. In addition to sausage, we add hearty potatoes, making this soup recipe even more satisfying. For another soup like this one, see our sausage potato soup inspired by Zuppa Toscana!

Key Ingredients
- Chicken Sausage: I use cooked chicken sausage with something sweet added (like maple syrup or apples), but use your favorite! I love the sweet sausage with the savory base of the soup.
- Onion, Garlic, and Potatoes: Onion and garlic make our base, and potatoes turn this into a hearty, satisfying soup. Any variety of potato works, but I especially love Yukon Gold as they hold their shape in the soup after cooking (Russet potatoes break down a little more).
- Tomato: I love chopping one tomato and adding it to this soup. It adds color, a little extra flavor, and some sweetness.
- Chicken Broth: Use store-bought or homemade chicken stock. Or, to bump up the protein content of this soup, use bone broth.
- Greens: We stir kale and spinach into our soup. I love the combination of textures but feel free to use just one or substitute your favorite greens.
- Cream or Coconut Milk: I love adding a splash of something creamy just before serving. Cream is great, or for a dairy-free option, try coconut milk, which adds a lovely faint coconut flavor, too.
Find the full recipe with measurements below.

How to Make Chicken Sausage Soup

Tip 1: Make the soup in one large pot. We cook onions in a bit of oil, then add garlic and a pinch of red pepper flakes. After slicing the sausage, we stir it in. It’s already cooked, so it makes things extra easy. From there, we follow up with chicken stock, kale, potatoes, and tomatoes. So easy!

Tip 2: Finish with splash of cream. When the potatoes are tender, we turn off the heat and stir in some spinach and a splash of cream (or coconut milk). And that’s it! Hearty, simple sausage soup with potatoes and greens. It’s one of our favorites.

More Easy Soup Recipes
Easy Chicken Sausage Soup

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

We love this quick and easy chicken sausage soup. Cooked sausage makes this fast. I love using sausage with maple or apple, which works nicely with this soup’s savory base. I add kale and spinach to this soup, but you can use one or the other (4 cups is perfect).

4 Servings

You Will Need

1 ½ tablespoons extra-virgin olive oil

1 medium onion, thinly sliced into half-moons

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 (8oz) package cooked chicken sausage, cut into bite-size pieces

4 medium Yukon Gold potatoes, cut into 1/4-inch slices

1 large tomato, roughly chopped

4 cups (946ml) chicken stock

2 cups torn kale leaves, rinsed with ribs and stems removed

2 cups packed fresh spinach leaves

1/4 cup (60ml) cream or coconut milk

Salt and fresh ground black pepper

Directions

1Heat the olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.

2Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.

3Add the potatoes, tomatoes, and chicken stock. Bring to a simmer and cook for 5 minutes, then add the kale and cook another 10 minutes until wilted and the potatoes are tender.

4Turn the heat off, then stir the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season to taste with salt and pepper.

Adam and Joanne’s Tips

Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the potatoes soak up the broth. When you reheat, add a splash of extra broth or water.

Seasoning the soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.

Using raw sausage: Before cooking the onions, cook the sausage in the olive oil, breaking it up with a spoon until it’s browned. Remove the cooked sausage from the pan, set it aside, and cook the onions in the rendered fat left at the bottom of the pan. Add the sausage back with the garlic.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
334
/
Total Fat
15.7g
/
Saturated Fat
4.4g
/
Cholesterol
58.1mg
/
Sodium
858.1mg
/
Carbohydrate
29g
/
Dietary Fiber
3.7g
/
Total Sugars
7.3g
/
Protein
19.9g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 21, 2026
Slow Cooker Sausage Stew
Slow Cooker Sausage Stew also has beans and greens, and this is a tasty slow cooker dinner that’s loaded with Italian flavors! See tips for making a version of this slow cooker stew that’s lower in carbs.

PIN the Slow Cooker Sausage Stew to try it later!

This Slow Cooker Sausage Stew has some of my favorite flavors, and this stew with beans and kale is flavorful and comforting. And Italian sausage, beans, and kale is a classic combination in Italian cooking, and I loved how this turned out.

One thing that was an experiment in this slow cooker stew was adding the kale to the slow cooker after the sausage and beans had cooked for a few hours. And I was so happy with how the raw kale softened perfectly in the slow cooker with just a little more cooking time, and the slightly chewy kale was one of my favorite parts of this dish!

I know my site has a lot of recipes that use Italian sausage, and I never get tired of it. If you’re also a sausage fan, I hope you give this recipe a try! And personally I’d always eat this kind of stew with Parmesan cheese sprinkled on at the table, but the recipe is dairy-free if you skip the Parmesan.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What beans can you use for Slow Cooker Sausage Stew?

I loved the Cannellini Beans (white kidney beans) I use for this bean stew, but if you don’t find those at your store any type of dried white bean such as Great Northern Beans will be fine.

What other greens can you use for Slow Cooker Sausage Stew?

As I mentioned, I loved the slightly-chewy kale in this slow cooker stew, but if you’re not a fan of kale you can use other greens like spinach, Swiss chard, mustard greens, or collards. Softer greens will not need quite so much cooking time.

What size slow cooker did I use for the slow cooker stew?

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

How can you make this Slow Cooker Sausage Stew lower in carbs?

You can use fewer beans and more sausage and kale to make a tasty lower-carb version of this recipe.

How to Make Slow Cooker Sausage Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Brown the sausages well in a little olive oil (Don’t skip this step!)
2. While the sausage browns, dump the Cannellini beans into a colander placed in the sink, rinse, and let them drain.
3. When the sausage is well-browned slice it into pieces about an inch thick.
4. Add the beans, sausage slices, tomatoes, spices, and canned chicken broth (affiliate link) to the slow cooker and let it cook for about 2 1/2 hours on high (or 5 hours on low.)
5. Wash and chop the kale to make 4 cups of chopped kale.
6. Add the kale to the slow cooker and let it cook 45 minutes longer on high (or twice as long on low.)
7. I forgot to take a photo when the kale was done, but it was tender but still slightly chewy after 45 minutes. If you’d like softer kale, let it go a bit longer.
8. Serve hot with a little Parmesan cheese sprinkled on top.
More Slow Cooker Stew Recipes with Beans:

Weekend Food Prep:

This Slow Cooker Sausage Stew recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

one 19.5 oz. package hot turkey Italian sausage (see notes)

2 tsp. olive oil

two 14.5 oz. cans petite dice tomatoes, not drained

two 15 oz. cans cannellini beans, drained (see notes)

2 T minced garlic

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. ground fennel (or more)

1 1/4 cup chicken broth or stock (see notes)

4 cups chopped kale leaves

Instructions

Heat the oil in a large heavy frying pan, add sausages, and cook turning often, for 10 minutes or until sausage is nicely browned on all sides.

Remove sausage to a cutting board to let it cool.

While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.

As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.

Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently.

Let cook for about 2 1/2 hours on high or 5 hours on low.

While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs. (Wash kale in a salad spinner if you’re using garden kale.)

After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew.

Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low).

Serve hot, with some Parmesan cheese sprinkled on top if desired.

Notes

Use pork Italian sausage if you prefer. You can use a full can of chicken broth, which is going to be slightly more liquid; reduce the broth if you want to keep it a thicker stew.

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

This freezes well and can be reheated in the microwave or in a pan on the stove.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 336Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 68mgSodium 559mgCarbohydrates 32gFiber 8gSugar 2gProtein 30g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage stew with this many beans would be too high in carbs for a traditional low-carb diet plan, but you can make a tasty lower-carb version of this by using more sausage and kale and fewer beans. With lower-fat turkey Italian sausage this Slow Cooker Sausage would be approved for all phases of the original South Beach Diet. Even though dried beans are a low-glycemic ingredient, remember they’re limited to 1/3 to 1/2 cup for phase one of South Beach, so adjust portion sizes accordingly.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Slow Cooker Sausage Stew was first posted in 2012, when I was doing lots of experiments in my slow cooker. The recipe was last updated with more information in 2024.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 20, 2026