Sausage Lentil and Kale Soup
Cozy up with a hearty bowl of Sausage Lentil and Kale Soup, a nourishing one-pot wonder that’s as comforting as it is flavorful. This wholesome recipe combines tender lentils, nutrient-packed kale, and aromatic vegetables simmered in a smoky, herb-infused broth. The star of the dish—savory Italian sausage—adds a rich, satisfying depth, while smoked paprika and a medley of dried herbs elevate every bite. Perfect for meal prep or a weeknight dinner, this soup is easy to make in under an hour and pairs beautifully with crusty bread and a sprinkle of Parmesan cheese. With its balance of protein, fiber, and robust flavor, this soup is the ultimate cold-weather meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 cup dried lentils, rinsed and drained
- 6 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 4 cups baby kale or regular kale, stems removed and chopped
- to taste salt
- to taste black pepper
- to taste grated Parmesan cheese (optional, for serving)
- as desired crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook, breaking it into small pieces with a wooden spoon, until fully browned and cooked through. Remove the cooked sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes or until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, rosemary, and smoked paprika. Cook for an additional 1-2 minutes or until fragrant.
Add the rinsed lentils to the pot, followed by the chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir in the chopped kale. Simmer for an additional 5 minutes, or until the kale is wilted and tender.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and serve warm. Optionally, garnish with grated Parmesan cheese and serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 7864 mg | 342% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 40.1 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4333 mg | 92% | |
*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.
