Lentil and Spicy Sausage Soup
Warm, hearty, and packed with layers of flavor, this Lentil and Spicy Sausage Soup is the ultimate comfort food for chilly nights or everyday dinners. Made with protein-rich lentils, savory Italian sausage, and a medley of aromatic vegetables, this soup is infused with bold seasonings like cumin, smoked paprika, and thyme for a smoky, spicy depth. Simmered in a rich chicken broth with diced tomatoes, this one-pot wonder is as easy to prepare as it is satisfying. Add a handful of baby spinach for a pop of color and nutrients, and finish with chopped parsley for a fresh touch. Ready in under an hour and perfect for meal prep, this soul-warming soup pairs beautifully with crusty bread for a wholesome, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 cups lentils, rinsed and drained
- 1 14-ounce can diced tomatoes, with juices
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the spicy Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 6–8 minutes, or until browned. Remove the sausage from the pot and set it aside.
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for 1–2 minutes, until fragrant.
Add the lentils, diced tomatoes (with their juices), chicken broth, and bay leaf. Stir well to combine.
Return the browned sausage to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper. Taste and adjust seasoning if needed.
If using baby spinach, stir it into the soup in the last 2 minutes of cooking until wilted.
Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
Serve hot with crusty bread on the side for a comforting meal.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 10942 mg | 476% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 46.3 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4789 mg | 102% | |
*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.
