Lentil and Turkey Sausage Soup
Warm, hearty, and packed with wholesome ingredients, this Lentil and Turkey Sausage Soup is comfort food at its finest. Perfect for busy weeknights, this one-pot wonder blends the earthy richness of lentils with the savory depth of turkey sausage, while a medley of garlic, thyme, and paprika infuses every spoonful with bold, aromatic flavors. Bright pops of tomatoes and optional fresh spinach add a delightful freshness to this nourishing soup, which comes together in just under an hour. Ideal for meal prep or cozy gatherings, this protein-packed soup is sure to become a family favorite. Serve it with crusty bread for dipping or a crisp side salad for a satisfying, well-rounded meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound turkey sausage (sliced or crumbled)
- 1 medium onion (diced)
- 2 medium carrot (peeled and diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 1 cup dried lentils (rinsed and drained)
- 6 cups chicken or vegetable broth
- 1 14.5-ounce can canned diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 cups fresh spinach (optional, roughly chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced or crumbled turkey sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed lentils, chicken or vegetable broth, diced tomatoes (with juice), dried thyme, dried oregano, paprika, and bay leaf. Stir to combine.
Return the cooked turkey sausage to the pot and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils are tender.
If using spinach, stir it into the soup during the last 5 minutes of cooking to wilt.
Remove the bay leaf, then season the soup with salt and black pepper to taste.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 11478 mg | 499% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 29.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4037 mg | 86% | |
*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.
