Lentil Sausage Soup Ina Garten
Hearty, flavorful, and perfect for any season, Ina Garten's Lentil Sausage Soup is the ultimate comfort dish bursting with rustic charm. This one-pot meal combines the earthy richness of French green lentils with the savory bite of browned sweet Italian sausage. A medley of aromatics, including leeks, onions, carrots, celery, and garlic, creates a deeply fragrant base, while thyme, ground cumin, and diced tomatoes add a balanced depth of flavor. Finished with vibrant chopped spinach and a touch of optional Parmesan, this nourishing soup is as satisfying as it is wholesome. Ready in just over an hour, it’s an easy yet impressive dish that’s ideal for weeknight dinners or cozy gatherings. Your kitchen will be filled with the irresistible aroma of this soul-warming dish, making it a recipe you'll return to again and again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Sweet Italian sausage
- 2 Yellow onions, diced
- 2 Leeks, white and light green parts only, cleaned and diced
- 4 Carrots, peeled and diced
- 3 Celery, diced
- 3 teaspoons Minced garlic
- 1.5 cups Green lentils (French lentils), rinsed and drained
- 1 14-ounce can Diced tomatoes (canned), with juice
- 8 cups Chicken stock
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Fresh spinach leaves, roughly chopped
- 0.5 cup 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 sausage if necessary. Add the sausage to the pot and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the sausage from the pot with a slotted spoon and set aside.
In the same pot, add the diced onions, leeks, carrots, and celery. Cook over medium heat, stirring occasionally, for about 8-10 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the lentils, diced tomatoes (with their juice), chicken stock, thyme, cumin, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and simmer the soup uncovered for 35-40 minutes, or until the lentils are tender.
Once the lentils are fully cooked, add the cooked sausage back into the pot. Simmer for an additional 5-10 minutes to combine the flavors.
Stir in the chopped spinach and cook for 2-3 minutes, just until the spinach wilts.
Taste and adjust seasoning with more salt or pepper as needed.
Serve hot with grated Parmesan cheese, if desired, and enjoy!
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 11940 mg | 519% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 60.7 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2298 mg | 177% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6586 mg | 140% | |
*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.
