Lentil and Sausage Soup
Cozy up with a bowl of hearty Lentil and Sausage Soup, a one-pot wonder that perfectly blends bold flavors and wholesome ingredients. This satisfying recipe features tender green or brown lentils, protein-packed Italian sausage, and a medley of aromatic vegetables like onion, carrots, and celery. Simmered in a savory chicken broth with fire-roasted tomatoes, dried herbs, and a hint of garlic, this comforting soup is elevated with the addition of nutrient-rich spinach or kale. Quick to prepare in just under an hour, it's an easy, family-friendly dinner option packed with protein, fiber, and rich, savory goodness. Garnished with a sprinkle of fresh parsley, this soul-warming soup is perfect for meal prep, cold winter nights, or a cozy dinner by the fire. Bonus: It's naturally gluten-free and easy to customize!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 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 oregano
- 1 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth or stock
- 1.5 cups dry green or brown lentils, rinsed and drained
- 1 14-ounce can fire-roasted diced tomatoes
- 1 piece bay leaf
- 2 cups spinach or kale, chopped
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Use a slotted spoon to remove the sausage from the pot and set it aside on a plate, leaving the rendered fat in the pot.
Add the onion, carrots, and celery to the pot. Sauté the vegetables over medium heat until softened, about 5 minutes.
Stir in the garlic, dried thyme, dried oregano, and crushed red pepper flakes (if using). Cook for 1 minute or until fragrant.
Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the pot.
Add the lentils, diced tomatoes (with their juices), and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Cook for 25-30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir in the spinach or kale. Cook for an additional 5 minutes until the greens are wilted.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 11814 mg | 514% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 34.3 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4871 mg | 104% | |
*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.
