Lentil and Sweet Italian Sausage Soup
Savor the comforting flavors of this hearty Lentil and Sweet Italian Sausage Soup, a perfect blend of wholesome ingredients and rich, savory goodness. This one-pot recipe combines tender lentils, juicy sweet Italian sausage, and nutrient-packed vegetables like carrots, celery, and leafy greens, all simmered in a fragrant broth infused with tomatoes, garlic, and warm spices. Ready in just under an hour, this soup is an excellent choice for a cozy weeknight meal or meal prep for the week. Whether served on its own or alongside crusty bread, this satisfying dish is sure to delight with each bite. Sprinkle with freshly grated Parmesan for an extra layer of indulgence. Packed with protein and fiber, this soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces sweet Italian sausage
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoons crushed red pepper flakes (optional)
- 14.5 ounces canned diced tomatoes, with juices
- 1 cup dry green or brown lentils, rinsed and drained
- 6 cups chicken broth
- 1 bay leaf
- 2 cups baby spinach or kale
- to taste salt
- to taste black pepper
- to taste Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casings from the sweet Italian sausage, if necessary, and crumble it into the pot. Cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
Add the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring frequently, until fragrant.
Stir in the canned diced tomatoes (including their juices), lentils, chicken broth, and bay leaf. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 25–30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir to combine.
Add the baby spinach or kale to the soup and let it wilt for 2–3 minutes. Remove the bay leaf and discard.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 816 mg | 17% | |
*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.
