Description
Warm up with a hearty and flavorful bowl of Sausage Lentil Soup. This Italian-American inspired dish is packed with protein and wholesome ingredients like lentils, sausage, vegetables, and savory herbs.
Ingredients
Scale
1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 1/2 cups dried brown or green lentils, rinsed
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon.
- Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened. Stir in the garlic, thyme, oregano, paprika, and bay leaf, cooking for 1 minute until fragrant.
- Add the lentils, chicken broth, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let simmer for 30–35 minutes, stirring occasionally, until the lentils are tender.
- Stir in the kale or spinach and cook for 3–4 minutes until wilted. Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle into bowls and top with grated Parmesan cheese if desired.
Notes
- For a spicier soup, use hot Italian sausage.
- This soup reheats well and tastes even better the next day.
- It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 23 g
- Cholesterol: 45 mg
