Description
This Sausage Lentil Soup Recipe is a hearty and flavorful meal combining savory Italian sausage with nutritious lentils and fresh vegetables. Perfect for a cozy dinner, this soup is easy to prepare and packed with protein and fiber, making it both satisfying and wholesome. The Italian-inspired spices and optional Parmesan topping add depth and richness to every bowl.
Ingredients
Scale
Meat and Oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 2 tablespoons olive oil
Vegetables
- 1 large onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 cups fresh spinach or kale (chopped)
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and black pepper to taste
Main Ingredients
- 1 1/2 cups dried brown or green lentils (rinsed)
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
Optional Toppings
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove the sausage with a slotted spoon and set aside, leaving a little fat in the pot.
- Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried oregano, smoked paprika, and optional red pepper flakes. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
- Combine Lentils and Liquids: Add the rinsed lentils, diced tomatoes with juice, chicken or vegetable broth, and bay leaves to the pot. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 to 35 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
- Add Sausage and Greens: Return the cooked sausage to the pot and stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens are wilted and tender.
- Season and Serve: Remove the bay leaves from the soup. Taste and season with salt and black pepper as needed. Ladle the soup into bowls and serve hot with grated Parmesan cheese if desired.
Notes
- This soup tastes even better the next day as the flavors continue to meld.
- It freezes well for up to 3 months; reheat gently on the stovetop or in the microwave.
- For a lighter version, substitute Italian sausage with chicken sausage.
- Serve with crusty bread for a complete and satisfying meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 45mg
