Rich Lentil and Turkey Sausage Soup
Warm up with a bowl of hearty, protein-packed Rich Lentil and Turkey Sausage Soup—a comforting blend of bold flavors and wholesome ingredients that's perfect for chilly evenings. This easy one-pot recipe combines tender lentils, smoky or savory turkey sausage, and a medley of aromatic vegetables simmered in a fragrant broth of tomatoes, thyme, and oregano. Finished with optional parmesan and parsley for a pop of flavor, this soup is as satisfying as it is nutritious. Ready in under an hour, it’s a flavorful meal that’s ideal for meal prep, family dinners, or cozy gatherings. Perfect keywords: lentil soup, turkey sausage recipe, healthy soups, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces turkey sausage, smoked or uncooked
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup brown or green lentils, rinsed
- 14.5 ounces diced tomatoes, canned (with juices)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the turkey sausage to the pot. If using uncooked sausage, remove the casing and crumble the meat. Cook until browned and fully cooked, about 5-7 minutes. If using smoked sausage, slice it into rounds and lightly sear them. Remove the sausage and set aside.
Using the same pot, add the diced yellow onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, or until they are softened and the onion becomes translucent.
Stir in the minced garlic and tomato paste, and cook for an additional 1-2 minutes, until fragrant.
Add the rinsed lentils, diced tomatoes with their juices, chicken or vegetable broth, bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Return the cooked sausage to the pot. Mix well and bring the soup to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with grated parmesan cheese and chopped fresh parsley, if desired.
Serve hot and enjoy your rich lentil and turkey sausage soup!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 12227 mg | 532% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 42.9 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1128 mg | 87% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4261 mg | 91% | |
*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.
