Lentil Soup with Italian Sausage Copycat Cucina Cucina
Savor the hearty flavors of this Lentil Soup with Italian Sausage, a spot-on copycat of the beloved dish from Cucina Cucina! This comforting, one-pot meal combines tender lentils, fragrant herbs, and juicy mild Italian sausage for a robust, satisfying experience. Packed with wholesome veggies like carrots, celery, and spinach, and simmered to perfection in a rich tomato and chicken broth base, this soup is both indulgent and nourishing. The addition of parmesan cheese as a garnish takes it to the next level, adding a subtle nutty richness. Perfect for chilly evenings, this quick and easy recipe, ready in just under an hour, makes six generous servings and pairs beautifully with crusty bread or a crisp side salad. Great for meal prep or next-day leftovers, this Italian-inspired soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound mild Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried lentils, rinsed and drained
- 1 14 oz can canned diced tomatoes (with juices)
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it into small crumbles with a wooden spoon, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate lined with paper towels.
In the same pot, add the olive oil. Stir in the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the lentils, canned diced tomatoes (with juices), chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir in the baby spinach. Simmer for an additional 5 minutes, or until the spinach has wilted.
Taste and adjust seasoning if needed. Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 12523 mg | 544% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 43.9 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1179 mg | 91% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3647 mg | 78% | |
*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.
