Italian Sausage Lentil Soup
Warm up your soul with this hearty Italian Sausage Lentil Soup, a comforting one-pot wonder that's perfect for chilly days. Packed with protein-rich brown lentils, savory Italian sausage (choose mild or spicy to suit your taste), and a medley of fresh veggies like carrots, celery, and spinach, this soup is as nutritious as it is satisfying. Aromatic herbs like thyme, basil, and oregano infuse every spoonful with rustic Italian flavors, while a touch of tomato paste and crushed red pepper flakes (if you’re feeling bold) add depth and a hint of heat. Simmered in a rich chicken broth and finished with a sprinkle of Parmesan cheese, this easy-to-make soup is a wholesome meal the whole family will love. Perfect for meal prep and freezes beautifully—get ready to add this recipe to your cozy dinner rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1.5 cups brown lentils, rinsed
- 8 cups low-sodium chicken broth
- 1 leaf bay leaf
- 4 cups fresh spinach (or kale), roughly chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it up with a wooden spoon, and cook for 5-7 minutes until browned and fully cooked. Remove the sausage with a slotted spoon and set it aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic, dried thyme, basil, oregano, and crushed red pepper flakes (if using). Cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the vegetables, cooking for an additional 2 minutes.
Pour in the canned diced tomatoes along with their juices and stir to combine.
Add the rinsed lentils, chicken broth, cooked sausage, and bay leaf to the pot. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let the soup simmer for 30-35 minutes, or until the lentils are tender.
Stir in the chopped spinach and cook for an additional 3-5 minutes until wilted.
Remove and discard the bay leaf. Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 7519 mg | 327% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 44.6 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1298 mg | 100% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5613 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
