Justines Rustic Chicken Sausage and Lentil Soup
Warm, hearty, and brimming with flavor, Justine's Rustic Chicken Sausage and Lentil Soup is the ultimate comfort food for cooler days. This wholesome recipe combines the smoky richness of chicken sausage with the earthiness of green lentils, perfectly balanced by aromatic herbs like thyme, oregano, and paprika. Packed with nutrient-rich vegetables, including carrots, celery, and baby spinach, this one-pot wonder is simmered to perfection in a savory blend of chicken broth and crushed tomatoes. A splash of fresh lemon juice and a sprinkle of parsley add a zesty finishing touch. Ready in just an hour, this protein-packed soup is ideal for meal prep or a quick weeknight dinner. Pair it with crusty bread for a rustic, satisfying meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links chicken sausage, sliced
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 leaves bay leaves
- 1 cup green lentils, rinsed
- 6 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 whole lemon, juiced
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken sausage slices to the pot and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic, dried thyme, oregano, smoked paprika, and bay leaves. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the rinsed green lentils, chicken broth, crushed tomatoes, and the cooked sausage.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until lentils are tender.
Remove the bay leaves. Stir in the baby spinach and let it wilt, about 2 minutes.
Season the soup with salt and black pepper to taste.
Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 40.3 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3654 mg | 78% | |
*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.
