Lentil Soup with Italian Sausage
Warm, hearty, and bursting with bold flavors, this Lentil Soup with Italian Sausage is the ultimate comfort food for any season. Featuring tender lentils, savory Italian sausage, and a medley of aromatic vegetables like carrots, celery, and onion, this one-pot wonder is both wholesome and satisfying. Seasoned with dried thyme, oregano, and a hint of red pepper flakes for a subtle kick, this soup is simmered to perfection in a rich tomato and broth base. Fresh spinach adds a pop of color and nutrients, while optional toppings like grated Parmesan and parsley enhance each bowl with an irresistible finish. Ready in under an hour and perfect for meal prep, this gluten-free recipe is a reliable crowd-pleaser. Pair with crusty bread for a cozy and complete meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 cup lentils, rinsed and sorted
- 14 ounces diced tomatoes (with juices, canned)
- 6 cups chicken or vegetable broth
- 2 cups fresh spinach, roughly chopped
- to taste salt
- to taste black pepper
- to taste Parmesan cheese, grated (optional, for serving)
- to taste fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, dried thyme, oregano, bay leaf, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
Add the rinsed lentils, diced tomatoes (with juices), and chicken or vegetable broth. Stir well to combine.
Return the cooked sausage to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
Discard the bay leaf. Stir in the chopped spinach and let cook for 2-3 minutes until wilted.
Taste the soup and season with salt and black pepper as needed.
Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 751 mg | 16% | |
*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.
